Ingredients

• 1 (14 ounce) can black beans, rinsed and drained
• 1 (15.5 ounce) can black-eyed peas, rinsed and drained
• 1 (14 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can white corn, drained
• 1 cup finely chopped Vidalia or other sweet onion
• 2 cloves garlic, minced
• 1 cup finely chopped fresh parsley
• 2 teaspoons finely chopped fresh basil
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dry mustard powder
• 1/2 teaspoon hot pepper sauce, or amount to taste

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Instructions

1. Stir the black beans, black-eyed peas, garbanzo beans, white corn, onion, garlic, parsley, and basil together in a bowl.
2. To make the dressing, mix the olive oil, red wine vinegar, salt, pepper, dry mustard, and hot sauce together in a small bowl until well blended. Pour over the bean mixture and toss to mix evenly. Refrigerate for 24 hours before serving.