Marinated Corn & Red Bean Salad

Ingredients
1- 11 ounce can of whole corn, drained
1- 15 ounce can of dark red kidney beans, drained
1- 6 ounce jar of artichoke hearts, quartered and drained
2 tablespoons jalpeno, chopped
1/4 cup red onion, chopped finely
1/2 cup red wine vinegar
3 tablespoons of olive oil
2 teaspoons brown sugar
1/2 teaspoon dry mustard

Directions
In a large bowl, combine corn, kidney beans, artichoke hearts, jalpeno, and red onion. In a small bowl, whisk together red wine vinegar, olive oil brown sugar and mustard. Pour marinade over vegetable mixture and stir until everything is coated with marinade. Cover and refrigerate overnight.