Corn and Bean Salad with Mustard Dressing

The mustard dressing is what makes this salad.
You won't use all of the dressing in this recipe,
I just refrigerate what's left and use it later.

Ingredients:
Salad:
1 (15.5-oz.) can Garbanzo Beans, rinsed and drained
1 (8-oz.) can golden whole-kernel corn, drained
1 cup diced or sliced celery
1/2 cup chopped onion
2 tablespoons diced pimiento
1/4 cup diced green pepper


Dressing:
(Makes 1 3/4 cups)
1/3 cup sugar
1/2 teaspoon dry mustard
1 teaspoon salt
2 tablespoons flour
1 egg or 2 yolks
1/2 cup vinegar
1/2 cup water
1 tablespoon butter

Directions:
Combine salad ingredients.
Mix dry dressing ingredients.
Beat egg with fork in small bowl. Beat in dry mixture.
Heat vinegar, water, and butter in saucepan.
Remove from heat while gradually
adding egg mixture, stirring fast.
Then put back to cook, stirring constantly,
2 or 3 minutes, until smooth and thick.
Moisten salad to taste with Dressing. Chill.