Three Bean Salad with Corn

Ingredients

• 15 ounce garbanzo beans drained canned
• 15 ounce kidney beans drained canned
• 4.5 ounce mushrooms drained sliced canned
• 0.5 cup cider vinegar 
• 0.3 teaspoon basil dried
• 15 ounce cut green beans drained canned
• 1  bell pepper green cubed
• 0.5 teaspoon ground pepper black
• 1  onion chopped
• 0.3 teaspoon oregano dried
• 0.3 teaspoon salt 
• 0.3 cup vegetable oil 
• 15 ounce turtle beans drained canned
• 0.3 cup sugar white to taste
• 15.3 ounce kernel corn whole drained canned

Equipment

• bowl

Directions

1. Mix kidney beans, wax beans, green beans, garbanzo beans, corn, mushrooms, onion, green bell pepper, cider vinegar, 1/2 cup sugar, vegetable oil, black pepper, salt, basil, and oregano in a large bowl.
2. Chill in refrigerator for 8 hours or overnight.
3. Stir 1/4 cup sugar into the bean salad. Taste and add more if needed to balance vinegar flavor.