Carrot, Corn, and Bean Salad

Source: Better Homes and Gardens

1 pound carrots, thinly sliced
2 cups fresh or frozen whole kernel corn
1 15-ounce can kidney beans or black beans, rinsed and drained
1 medium green or red sweet pepper, cut into thin strips
1/3 cup snipped fresh basil or parsley
1/4 cup olive oil or salad oil
1/4 cup vinegar
2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 teaspoon sugar
1/4 teaspoon cracked black pepper
1/4 teaspoon crushed red pepper

In a large saucepan cook carrots and corn in a small amount of boiling salted water for 4 minutes. Drain.

In a large bowl combine carrots, corn, beans, sweet pepper, and basil or parsley. Set aside.

For dressing, in a screw-top jar combine oil, vinegar, thyme, sugar, black pepper, and red pepper. Cover and shake to combine. Add dressing to vegetable mixture, tossing to coat. Cover and chill for at least 4 hours or up to 24 hours. Makes 8 side-dish servings.