If using fresh corn, bring a medium pot of water to a boil. Add corn and simmer for about 3 minutes, then drain and cool to room temperature. If using frozen corn, place in strainer and run cool water over the corn until it thaws, then drain.
2 cups fresh or frozen corn kernels
Place all beans, tomatoes, scallions, peppers, onions, corn, and parsley in a large bowl and mix well.
28 ounces dark red kidney beans, 15 ounces cannellini beans, 15 ounces black beans, 15 ounces garbanzo beans, 1 cup sun-dried tomatoes, 6 medium scallions, 1 red bell pepper, 1 medium sweet onion, 3 tablespoons chopped fresh parsley
Add the dressing ingredients to a blender and blend until smooth.
1 cup Extra virgin olive oil, ¼ cup Champagne vinegar, 1 honey Dijon mustard, 1 honey honey, 1½ teaspoon freshly squeezed lemon juice, 1½ teaspoon freshly squeezed lime juice, ¼ teaspoon Kosher salt, ¼ teaspoon Freshly ground black pepper, 1 clove garlic
Pour the dressing over the salad and mix well.
Cover and refrigerate at least an hour.