Easy 5 Bean Salad

Easy 5 Bean Salad 1 (8.75 oz.) can corn 1 (15 oz.) can kidney beans 1 (15 oz.) can garbanzo beans 1 (15 oz.) can pinto beans 1 (15 oz.) can cannellini beans 1 (15 oz.) can black eyed peas 3/4 cup extra-virgin olive oil 1/2 cup red onion, finely chopped 1/2 cup champagne vinegar 1/3 cup sugar 1 teaspoon kosher salt 3/4 teaspoon freshly ground pepper 1/4-1/3 cup fresh cilantro, chopped Rinse and drain each can of beans and corn. Toss the beans, corn and diced onion together with the olive oil in a large bowl. Add salt and pepper, and mix well. In a separate bowl, dissolve the sugar in the vinegar. Mix with the beans. Toss well with cilantro then refrigerate at least 30 minutes, or until chilled.