Shelly's Recipe

MEXICAN BEAN SALAD

Category: Salad

1 (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can red kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 green bell pepper, seeded and chopped
1 small jalapeno pepper, seeded and finely chopped
1 (14 oz) can corn niblets, drained (can use 2 cans)
1 red onion, chopped or sliced
2 cups small grape tomatoes

Dressing:
1/2 cup vegetable or Canola oil
1/2 cup red wine vinegar
2 tbsp fresh lime juice
1 garlic clove, minced (or 1/2 tsp garlic powder)
1 tsp cumin
2 tsp chili powder
1/4 cup finely chopped cilantro
1 1/2 tsp seasoned salt or white salt, or to taste
1/2 tsp fresh ground black pepper
Tabasco sauce, to taste

For the dressing; in a bowl whisk together all dressing ingredients until combined adjusting the Tabasco sauce to taste.

In a large glass bowl combine the beans, bell pepper, jalapeno pepper, corn and onions. Pour the dressing over then toss to combine. Season with more salt and pepper if needed. Cover and chill for 24 hours. Just before serving mix in the grape tomatoes. Serves 8-10