Marinated Balsamic Bean Salad

1 cup frozen whole kernel corn
16 ounces canned kidney beans -- drained and rinsed
15 ounces chickpeas, canned -- drained and rinsed
16 ounces canned black beans -- drained and rinsed
1 cup diced red onion
1/2 cup balsamic vinegar
1/4 cup water
2 tablespoons Dijon mustard
1 tablespoon dried basil
1 teaspoon sugar
1 teaspoon dried thyme
1/4 teaspoon ground white pepper
2 cloves garlic -- minced

Combine the first 4 ingredients in a colander; rinse and drain, then pour into a large bowl. Add chopped onions and stir to mix. Combine remaining ingredients (balsamic vinegar through garlic) in a small bowl, pour over other ingredients, and toss gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve using a slotted spoon.

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