Corn and Green Bean Salad

4 ears of corn, cooked and sliced off the cob. (I use frozen corn @ 3 cups.)
3/4 cup light corn syrup
2/3 cup red wine vinegar
1/3 cup vegetable oil
1 t salt
1/2 t dillweed
2 cups cut green beens cooked
1/2 cup sweet red pepper, chopped
1/4 cup chopped onion

Combine corn syrup, vinegar, oil, salt, and dillweed in large mixing bowl. Stir in corn and rest ingredients. Toss lightly until coated. Refrigerate overnight. Drain liquid and serve chilled over lettuce.