Categories: Side Dish

Ingredients

• 2 cans (15-oz) black beans
• 2 cans (15-oz) red kidney beans
• 2 cans (15-oz) chick peas
• 2 cans (11-oz) corn niblets
• 1 cup celery, chopped
• 1/2 cup red onion, chopped
• 1/4 cup parsley, chopped
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 3/4 cup red wine vinegar
• 1 Tsp. salt
• 1/2 Tsp. pepper

Directions

1. Drain and rinse beans, peas and corn. Put beans, peas, corn, celery, onion and parsley into a 2 1/2-qt bowl.

2. Mix oil, sugar, vinegar, salt and pepper until blended. Pour over salad and toss.

3. Refrigerate for several hours or overnight.

4. To serve, drain off dressing and put into a bowl.

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