Three Bean Salad With Corn

• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can wax beans, drained
• 1 (15 ounce) can cut green beans, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1 onion, chopped
• 1 green bell pepper, cubed
• 1/2 cup cider vinegar
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 cup white sugar, or more to taste (optional)

1. Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
2. Chill in refrigerator for 8 hours or overnight.
3. Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.

kidney beans, wax beans, green beans, garbanzo beans, whole kernel corn, mushrooms, onion, green bell pepper, cider vinegar, white sugar, vegetable oil, ground black pepper, salt, dried basil, oregano, white sugar

Taken from www.allrecipes.com/recipe/222571/three-bean-salad-with-corn/ (may not work)