Bean Salad

Using a variety of beans and other vegetables to make a delicious cold salad. Though I use these beans, you can substitute any other beans. sometimes I forget the tomatoes, sometimes my forgetfulness is intentional. ;-) You can serve immediately after making at room temperature or refridgerate for a different taste. Holds well in fridge for leftovers.

• Ready In: 15 mins
• Serves: 12-18

Ingredients

• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 1 (15 ounce) can corn, drained and rinsed
• 1  large onion, diced
• 2  tomatoes, diced (optional)
• 1⁄2 cup olive oil (enough to cover beans and veggies)
• 1⁄4 cup vinegar, to taste (red, wine, apple cider, or balsamic)
•  salt
•  pepper
•  oregano
•  garlic
•  sugar

Directions

1. Prepare each of the vegetables as described above.
2. Combine and mix in a very large bowl.
3. In a seperate bowl, combine the remaining ingredients and mix well.
4. Pour over vegetables and mix.