Basil Bean Salad
rec.food.veg.cooking/Cooker/1999
Yield: 10 to 12 servings

1 (15 to 16 oz.) can dark kidney beans, rinsed and drained
1 (15 oz.) can garbanzo beans, rinsed and drained
1 (14-1/2 oz.) can cut green beans, drained
1 (14-1/2 oz.) can wax beans, drained
1 small jar diced pimientos
1 (15 to 16 oz.) can whole kernel corn, drained
1 medium green pepper, thinly sliced
1 medium onion, thinly sliced
1/2 cup white wine vinegar
1/2 cup vegetable oil
6 tbsp. granulated sugar
2 tsp. dried basil
1 tsp. Creole seasoning
1/2 tsp. black pepper
1 tsp. ground mustard

In a large bowl, combine beans, green pepper, onion, corn and pimientos. In a small bowl, combine vinegar, oil, sugar, basil, mustard, Creole seasoning and pepper; mix well. Pour over bean mixture; toss to coat. Chill for several hours or overnight; stir occasionally.