Corn and kidney bean salad

 
                         Corn and Kidney Bean Salad
 
 Recipe By     : Walking Magazine
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Side dishes, salads*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Salad:
    1      16-oz can     red kidney beans -- drained and rinsed
    2      cups          corn kernels
    1                    green bell pepper -- diced
    1                    red bell pepper -- diced
    1      rib           celery -- diced
      1/2  cup           chopped scallions, including some green 
                              tops
 					
                         Dressing:
      1/4  cup           wine vinegar
    1      teaspoon      lemon juice
    2      cloves        garlic -- minced
      1/2  teaspoon      sugar
                         salt and pepper -- to taste
 
 In a large glass or stainless steel bowl, combine all the salad 
 ingredients. In a small bowl or jar, combine all the ingredients 
 for the salad dressing. Pour the dressing over the salad and mix 
 thoroughly.
 
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 NOTES : Oil free. 
 Make one day ahead.