Marinated Bean and Corn Salad

15 oz. cans black beans, rinsed and drained

15 oz. can garbanzo beans, rinsed and drained

15 oz. can cannelini beans, rinsed and drained

15 oz. can red kidney beans, rinsed and drained

15 oz. can black eye peas, rinsed and drained

15 oz. can 3-bean salad, not drained

1-2 jars pickled vidalia onion slices, not drained

2 c. frozen corn kernels

2 cans white shoepeg corn

1 avocado, peeled, pitted, and diced, optional

1 red or green pepper, diced*

celery, chopped

sweet onion, chopped*

2 fresh tomatoes, chopped, I used 2 pts. grape tomatoes, halved

1/2 c. fresh cilantro, optional

Dressing**:

1 3/4 c. sugar

1 1/4 c. white vinegar

1/4 c. oil

2 T. water

1 t. salt

1/2 t. pepper

Combine all salad ingredients except avocado and tomatoes in a large bowl. Combine dressing (I didn't use dressing since I used 3 bean salad and pickled vidalia onions) ingredients, and shake well. Pour dressing over salad and place in refrigerator overnight. Just before serving add avocado and tomatoes. Gently stir before serving. Makes 20 servings. A colorful summer salad.

*may substitute frozen fajita vegetables instead: they contain colorful peppers & onions

**Optional dressing:

1 c. olive oil

1/2 c. fresh lime juice

1-2 garlic cloves, minced

2 t. salt

1/2 c. sugar/ splenda, optional

1/4 t. cayenne pepper, optional

Combine and pour over salad, place in refrigerator overnight, following same directions as above.