I had experimented with all kinds of bean salads before I hit on this one. My husband loves all the different bean varieties, and corn adds to the color and texture.—Dale Benoit, Monson, Massachusetts

Ingredients

• 2 cups fresh or frozen corn, thawed
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (16 ounces) red beans, rinsed and drained
• 1 can (15-1/2 ounces) cannellini beans, rinsed and drained
• 1 can (15-1/4 ounces) lima beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 large green pepper, chopped
• 1 small onion, chopped
• 1/2 cup chili sauce
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon pepper

Directions

1. In a large bowl, combine the first 9 ingredients. In a small bowl, whisk the chili sauce, oil, vinegar, garlic, oregano and pepper. Pour over bean mixture; toss to coat.
2. Refrigerate for at least 1 hour before serving.