Mexican Bean Salad

1 can black beans
1 can garbanzo beans
1 can red beans
1 cup frozen corn, defrosted
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1/2 cup cilantro, chopped
1 cup vinegar
1 cup sugar
3/4 cup salad oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package taco seasoning mix


Drain canned beans, combine with corn, green and red pepper, onion and
cilantro. Set aside. Combine remaining ingredients, except taco seasoning.
Pour over vegetables, mixing well. Cover and marinate in refrigerator
overnight or 24hours, stirring occasionally. Before serving, drain, and
save 1/2 cup marinade. Sprinkle reserved marinade and taco seasoning over
salad just before serving.