for 8

1 1/2 cups canned chick peas, drained
1 1/2 cups canned red kidney beans, drained
1 1/2 cups canned black beans drained
1 cup canned corn kernels drained
1/2 cup chopped red onion
1 sweet red pepper, diced
1/2 cup chopped celery

dressing:
1/2 cup chopped fresh basil
1/2 cup red wine vinegar
1/3 cup olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
salt and pepper to taste
hot pepper sauce
1/4 cup chopped fresh parsley

In a large bowl, combine the chick peas, beans, corn, onion, pepper, and celery; set aside.
Mix basil, vinegar, oil, mustard, garlic and spices. Pour over beans, and toss.
Refrigerate up to a day. Garnish with parsley.

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