Red Barn Corn and Bean Salad

1 can (19 oz.) chick peas, drained

1 can (19 0z.) red kidney beans, drained

1 can (19 0z.) black beans, drained

1 can (12 0z.) corn kernels, drained1/2 cup chopped red onion

1 sweet red pepper, diced (or a combination of red, yellow and orange)

1/2 cup chopped celery

1/2 cup red wine vinegar

1 tbsp. dried basil (or 1/2 cup fresh)

1/3 cup olive oil

1 tbsp. Dijon mustard

2 cloves garlic, minced

1 tsp. salt

1/2 tsp. hot pepper sauce

1/2 tsp. pepper

1/4 cup chopped fresh parsley

Drain and rinse well first four ingredients.  Add onion, red pepper and celery; set aside.  In small bowl, whisk together vinegar, basil, oil, mustard, garlic, salt, hot pepper sauce and pepper.  Pour over bean mixture and toss to coat.  Can be made, covered and refrigerated for up to 1 day.  Garnish with parsley..  Serves approximately 12.