Bean And Corn Salad - cooking recipe

Ingredients

3 (28 oz.) cans green beans, drained
2 (16 oz.) cans kidney beans, drained
2 (16 oz.) cans corn, drained
2 c. sugar
1 c. olive oil
1 c. red vinegar
1 c. water
oregano and basil to taste
salt and pepper to taste

Preparation

Combine all ingredients in a large bowl, mixing well.
Chill for several hours before serving.
Yield: 16 to 20 servings! Enjoy!