1 (16 oz.) can each: red kidney beans, pinto beans, garbanzo beans, and black Spanish beans
1 (10 oz.) box frozen corn, thawed (can also use canned corn)
3 stalks celery, thinly sliced
1/4 c. chopped parsley
1/3 c. oil
1 onion, chopped
1/4 c. red wine vinegar
1 clove garlic, minced (if small, use 2 cloves)
1/4 tsp. each: chili powder, cumin, crushed red pepper flakes
Salt and pepper to taste

Drain beans; put into large bowl. Add corn, onion and parsley; toss to mix. Mix remaining ingredients in small bowl. Pour over bean and corn mixture; toss to coat. Refrigerate, covered overnight. Taste and adjust seasonings. Serve at room temperature.