Dressing:

• 3/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon dried parsley
• 2 teaspoons dried minced onion
• 1 lemon (for 1 tablespoon juice)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon granulated sugar

Salad:

• 2 (15.5-ounce) cans garbanzo beans (chickpeas), drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 2 ears fresh sweet corn or 1 can corn, drained
• 1–1/3 cups chopped English cucumber or Persian cucumbers
• 1 large red bell pepper, diced
• 1 large ripe avocado, peeled and chopped
• 3/4 cup diced red onion (about 1/2 onion)
• 1/3 cup finely chopped flat-leaf parsley (about 1/2 bunch)
• Salt and pepper