BEAN RELISH

6 c. cooked dry red kidney OR red beans
2 (12 oz.) cans vacuum-packed corn
1 1/2 c. cider vinegar
1 c. sugar
3 medium onions, sliced
2 tsp. salt
2 tsp. mustard seed
1 tsp. cracked pepper
1 c. water
3 Tbsp. cornstarch

In large bowl, combine the red kidney or red beans, corn and it's liquid; set aside.

In a quart saucepan over medium heat, heat vinegar, sugar, onion, salt, mustard seed and cracked pepper to boiling. Cover; cook until onions are tender, about 5 minutes.
Meanwhile, combine water and cornstarch until blended. Gradually add cornstarch mixture to vinegar mixture; cook, stirring constantly, until mixture boils. Boil 1 minute; remove from heat. Pour vinegar and cornstarch mixture over bean mixture and stir to mix well.
Cover and refrigerate about 4 hours or overnight, stirring occasionally.