Charred Corn and Bean Salad

• 1 cup pinto beans cooked or canned
• 1 cup garbanzo beans cooked or canned
• 1 cup White beans cooked or canned
• 1 cup Kidney Beans cooked or canned
• 1 cup black-eyed peas cooked or canned
• 1 cup black beans cooked or canned
• 1 cup Green bean cut in 1 inch pieces, fresh
• 1 cup lima beans frozen and thawed
• 2 corn charred, kernels removed, ears
• 1 pickling cucumber chopped (don't peel, small
• 1/2 cup onion red, finely chopped
• 1/2 cup red pepper I used Bird's Beak peppers from the olive bar, marinated
• 1 cup cherry tomato halved or quartered

dressing

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