Marinated Balsamic Bean Salad

• 1 cup frozen whole kernel corn or 1 cup yellow wax bean
• 1 cup frozen cut green beans
• 1 (16 ounce) can kidney beans (or other favorite red beans)
• 1 (15 ounce) can garbanzo beans (chickpeas)
• 1 (15 ounce) can black beans or (15 ounce) can black soybeans
• 1 cup diced red onion
• 1/2 cup balsamic vinegar
• 1/4 cup water
• 2 tablespoons Dijon mustard
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 1 tablespoon olive oil
• 1/2 teaspoon sugar
• 1 teaspoon dried thyme
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon white pepper
• 2 garlic cloves, minced

1. In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
2. In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
3. Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
4. Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.

kernel corn, kidney beans, garbanzo beans, black beans, red onion, balsamic vinegar, water, mustard, fresh basil, olive oil, sugar, thyme, salt, white pepper, garlic

Taken from www.food.com/recipe/marinated-balsamic-bean-salad-115518 (may not work)