Zesty Bean Salad

1 can (19oz) black beans

1 can (19 oz) red kidney beans

1 can (19 oz) garbanzo beans

1 can (12 oz) corn

1 c. chopped celery

1/2 c. chopped red onion, about 1/2 of one onion

1/4 c. chopped fresh parsley

1/2 c. canola oil

3/4 c. sugar

3/4 red wine vinegar

1 tsp. salt

1/4 tsp. pepper

Drain and rinse beans. Put beans, drained corn, celery, onion and parsley in a 2 1/2 quart bowl. In another bowl combine oil, sugar, vinegar, salt and pepper. Pour over salad and toss. Refrigerate for several hours or overnight.; it really is better the next day. Drain off dressing before serving...unless you are in the south and they nearly have a heart-attack when you attempt to get rid of the vinegar. This happened to Jaxon when he took this salad to a potluck at work. He said it was hilarious.