Best made the night before and left to marinate.  -klmj

1/3 C extra virgin olive oil

1/2 C vinegars (balsamic, red wine, apple cider)

juice of 1 lemon

1 Tb Italian seasoning

1 Tb  ground cumin 

1.5 tsp white pepper powderr

1/4 t liquid smoke (up to 1/2 tsp)

1/8 tsp salt

Whisk all dressing ingredients together in a large serving bowl.

1 15oz can red beans

1 15oz can black beans

1 15oz can white beans

1 15oz can cannellini beans

1 15oz can garbanzo beans

Rinse the beans, mix them with the dressing, and add:

1 14.5oz can fire-roasted diced tomatoes (or two, depending on your tastes)

1 6oz can ripe whole black olives, small or medium sized

1 3.8oz can ripe sliced black olives (optional, but I like olives)

1 cup (or more) crumbled feta cheese

1/2 package (1 lb) of frozen petite corn kernels

Optional:  marinated diced artichoke hearts - if using, add marinade to the sauce and reduce oil amount

Optional:  top with chopped cilantro, serve w/ chopped roma tomatoes

Test for salt/heat/acid balance and adjust as necessary.