Bean Salad with Poppy Seed Dressing

This recipe was passed on to me from my sister Rhoda. It's a great great side dish. 

• 1 can kidney beans (all cans 14 fl oz/398ml)
• 1 can black beans
• 1 can chick peas
• 1 can corn
• 1/2 cup sweet white onion, diced fine
• 1/2 cup red pepper, diced fine
• 1/2 long English cucumber, skin on, diced fine
• creamy poppy seed dressing, approximately 3/4 - 1 cup

1. Drain and rinse beans, chick peas and corn well.
2. Dice vegetables.
3. Stir together drained beans, chick peas and vegetables. Add poppy seed dressing and stir to mix. 
4. Serve right aways or cover and place in refrigerator. Keeps well for 3-4 days. 

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