Marinated Balsamic Bean Salad - cooking recipe

Ingredients

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

Preparation

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