Chili Bean Salad

Ingredients

16 oz can kidney beans	16 oz can pinto beans
16 oz can garbanzo beans	2 cups frozen corn, thawed
1/2 cup green onions, chopped (or onions)	1/4 cup parsley or cilantro, chopped
1 cup celery, sliced	1-2 diced green chilies
1 green pepper, chopped

Dressing

1/2 cup olive oil	1/4 cup vinegar
2 cloves garlic, minced	1 t chili powder
1 t oregano	1/2 t cumin
1/2 t pepper	1 t salt (if use unsalted beans)
1/4 t cayenne pepper (or Indian chili pepper)

Directions

Drain and rinse all beans. Combine ingredients at top. Mix together dressing (ingredients at bottom). Pour dressing over salad, mix well and chill 6 hours (or longer).

Notes

This recipe is from Sonja and William Connor's The New American Diet System (page 300).