Servings: 8 to 10 servings

Dressing Dressing
1 cup salad oil 1 cup salad oil
2/3 cup wine vinegar ⅔ cup wine vinegar
2 clove garlic minced 2 clove garlic minced
1 tsp salt 1 tsp salt
1/1/2 tsp chile powder 1/½ tsp chile powder
1 1/2 tsp oregano 1 ½ tsp oregano
1/2 tsp ground cumin ½ tsp ground cumin
¼ tsp pepper ¼ tsp pepper
 
Salad Salad
1 15 oz. can kidney beans 1 15 oz. can kidney beans
1 15 oz. can black beans 1 15 oz. can black beans
1 15 oz. can pinto beans 1 15 oz. can pinto beans
1 15 0z.can whole kernal corn 1 15 0z.can whole kernal corn
2 stalks celery, thinly sliced 2 stalks celery, thinly sliced
6 green onions, thinly sliced 6 green onions, thinly sliced
½ cup diced red pepper ½ cup diced red pepper
¼ cup cilantro, chopped ¼ cup cilantro, chopped
4 oz. Canned mild chiles, diced 4 oz. Canned mild chiles, diced

Make dressing/. Set aside. Drain canned beans and corn. Prepare chopped vegs and herbs. Combine veggies and herbs. Add dressing and toss. Chill. Allow to sit for at least 4 hours if not more.
Serve cold as a salad.

Leftovers thrown into a food processor make excellent refried beans for burritos or side dish, blend until smooth (add some bouillion or broth to smooth out) reheat and serve  Leftovers thrown into a food processor make excellent refried beans for burritos or side dish, blend until smooth (add some bouillion or broth to smooth out) reheat and serve