Bean salad

This salad is colorful and tasty and very versatile. Great for barbecues and pot luck dinners.

Recipe by: New World

500g mixed dried beans - soak in water overnight; boil 3/4 hrs; drain and cool
500g green beans (I use halved baby beans) - cook, drain and cool
3 finely chopped onions
2 tins of whole kernel corn, drained
2-3 cups of other vegetables such as small pieces of cauliflower or
broccoli [blanch first], celery stalks, sliced red or green peppers, thin strips of carrot.
1 1/2 cups white vinegar
1 - 1 1/2 cups sugar
1/2- 3/4 cup water
2 tablespoon vegetable oil
2 teaspoon salt
Spices, parsley, mint as desired to taste.

If the dressing doesn't cover all the beans, make up another half quantity.
Cool and pour over bean mixture, refrigerate overnight before serving or freeze in portions.