Here's my bean salad:
Section 1.
1 can (14 oz) black beans, washed and drained
1 can (14 oz) chick peas, washed and drained
1 can (14 oz) pink beans (or pinto or kidney beans), washed and drained
2 cans (11 oz) shoe-peg corn, drained (or mixed white & yellow)
8 oz feta cheese
1 bunch green onions, chopped
Section 2.
6 garlic cloves, chopped or pressed, or more to taste (do not substitue jarred garlic)
1 tsp black pepper
Section 3.
1/3 cup vegetable oil
1/3 cup cider vinegar
1/3 cup sugar
Combine section 1 together in a large serving bowl and set aside.
Combine section 3 in a small sauce pan and bring to a boil until sugar is dissolved.
Pour Section 3 over section 1 in the large serving bowl; stir gently to evenly distribute
Add section 2 and stir again.
Let marinade overnight. You can remove the liquid is you want.
I serve with Tortilla Scoops for dipping.