1 (1 lb.) can cut green beans
1 (1 lb.) can wax beans
1 (1 lb.) can kidney beans
1 (1 lb.) can black-eyed peas
1 (1 lb.) can whole kernel white corn
1 green pepper, sliced into thin rings, then in half
1 onion, chopped

DRESSING:

1/2 c. sugar
1 c. wine vinegar (garlic flavored)
1/2 tsp. dry mustard
1/2 c. salad oil
Seasoned salt to taste

Drain and combine vegetables in a large bowl. Prepare dressing by combining all the ingredients in a separate container. Pour dressing over the vegetables and chill several hours before serving. If convenient, stir the salad several times during marinating.