Ingredients

1 can (19oz) black beans
1 can (19oz) red kidney beans
1 can (19oz) chick peas
1 can (19oz) corn niblets
1 cup celery, chopped
1/2 cup chopped red onion
1/4 cup chopped parsley
1/2 cup vegetable oil
3/4 sugar
3/4 cup red wine vinegar
1 tsp salt
1/2 tsp pepper

Directions

1. Put black beans, kidney beans, chick 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 pit into a bowl.