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Ingredients

Bean mix (two 14 or 15 ounces or similar size cans mixed beans you can find them where you find canned beans)
14 ounces string beans (one 14 ounce can, cut green or yellow beans, drained)
15 ounces corn (cooked on grill then kernels removed)
1 red onion, red (medium onion, chopped)
4 garlic cloves, minced cloves
1/4 cup parsley, fresh (chopped)
1 teaspoon dried basil (instead of dried can you 2 teaspoons fresh chopped)
Salt and pepper (to season again before serving)
DRESSING

1/2 cup oil (olive oil)
4 to 6 tablespoons vinegar (red wine)
1 teaspoon salt (seasoned)
1/2 teaspoon ground black pepper
2 teaspoons garlic powder (more garlic? yep more garlic!)
2 teaspoon yellow mustard (or to your own taste)
1/2 to 1 teaspoons hot sauce (or amount to taste)
White sugar (amount to taste start with 1 tablespoons and keep adding until you get the flavor that you are happy with)

Step 1: In a large glass bowl stir the bean mix, cut beans, corn, onion, garlic, parsley, and basil together in a bowl.
Step 2: To make the dressing, stir all the dressing ingredients together until very well combined, pour over the bean mixture and toss to mix evenly.
Step 3: Refrigerate for 24 hours, tossing the salad many times while in the fridge.
Step 4: Before serving toss salad again, season with more salt and pepper if you need to.
Step 5: Serve!