Bean Salad


1 lb mixed dry beans and lentils
1 onion, sliced
1 cup frozen corn
1/2 cup oil
1/2 cup red wine vinegar
1 teaspoon sugar
freshly ground pepper
1 garlic clove, minced

Cook the beans and lentils in water until tender: First, cover the largest beans with water in a heavy pot and bring to the boil. These will take the longest to cook. When they're partially soft, add the next largest beans along with sufficient water to cover. Repeat as needed with the remaining beans, adding lentils last. When the beans are cooked, there should still be a little water in the pot. Add additional water throughout as needed. Add the corn and onion to the beans. Mix the remaining ingredients and pour over the beans. Chill.