Marinated Bean Salad With Corn

This is a really good bean salad, using five different beans and corn. It's my favorite.

1 can cut green beans

1 can white or cannelini beans

1 can dark red kidney beans

1 can garbanzo beans (chickpeas)

1 can yellow wax beans

1 can white shoepeg corn

2 or 3 stalks celery, chopped

1 med red onion, chopped

1 green pepper, chopped

For The Marinade:

1¾ cups sugar

1¼ cup white vinegar

¼ cup oil (recipe called for canola, but I recently found out it is the absolute worst oil)

2 Tbs water

1 tsp salt

½ tsp pepper

Drain all canned items. Rinse white beans, kidney beans, and garbanzo beans, and put them in a large bowl.

Combine the marinade ingredients in a saucepan. Bring to a boil, stirring frequently. Immediately pour hot marinade over bean mixture. Stir to coat all beans. Add drained corn, chopped onion and green pepper, and chopped celery. Add salt and pepper; stir to combine all ingredients.

Refrigerate several hours or overnight (best) before serving. This salad keeps well for most of the week, but it won't last that long!