Bean Salad (vegan)

This is my friend, Gail's mother's recipe.  It makes a huge batch and is best served at room temperature.  It is nicest if made a day or two ahead of time.

You will need:

• 1 can corn, rinsed and drained
• 1 can chick peas, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can black beans, rinsed and drained
• 1 red pepper, chopped
• 1/2 red onion, chopped
• 3/4 c. olive oil
• 4 tbsp. vinegar
•  1 tsp salt
• 1 tsp. pepper
• 1 tbsp. oregano
• 1 tbsp. garlic powder
• 2 tsp. paprika
• 2 tbsp. sugar

Combine corn, chick peas, kidney beans, black beans, red onion and red pepper and set aside.  In a separate bowl combine olive oil, vinegar, salt, pepper, oregano, garlic powder, paprika and sugar.  Pour over bean mixture and let sit in the fridge for a day or so.  You can stir the salad every so often so make sure the dressing gets well incorporated.