Charred Corn and Bean Salad

• 1 cup cooked or canned pinto beans
• 1 cup cooked or canned garbanzo beans
• 1 cup cooked or canned white beans
• 1 cup cooked or canned kidney beans
• 1 cup cooked or canned black eyed peas
• 1 cup cooked or canned black beans
• 1 cup fresh green beans cut in 1 inch pieces
• 1 cup frozen and thawed lima beans
• 2 ears of corn charred, kernels removed
• 1 small pickling cucumber chopped (don't peel)
• 1/2 cup finely chopped red onion
• 1/2 cup marinated red peppers I used Bird's Beak peppers from the olive bar
• 1 cup cherry tomatoes halved or quartered

dressing

• 1/3 cup extra virgin olive oil
• 4 Tablespoons red wine vinegar
• 1 tsp honey
• 1 tsp grainy dijon mustard
• 1 tsp smooth Dijon mustard
• pinch salt and fresh cracked black pepper
• 1 Tbsp fresh thyme leaves