Mediterranean Bean Salsa

• 1 (15 ounce) can black beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (16 ounce) bagfrozen petite white &yellow corn
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 -2 jalapeno, pepper(s) chopped
• 12 cup cilantro, Chopped
• 3 stalks celery, Chopped
• 1 cucumber, Seeded and chopped
• 1 teaspoon cumin
• 1 tablespoon dried ancho chile powder
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 14 cup canola oil
• 14 cup seasoned rice vinegar
• 14 cup white wine vinegar
• 13 cup lime juice

1. Mix dressing ingredients well, refrigerate
2. Ensure that all veggies are chopped to approximately the same size as the beans.
3. Toss with dressing mixture, let marinate for few hours.
4. Even better then next several days!
5. Serve with tortilla chips, pita chips, celery stocks for dipping, or serve as a side bean salad.
6. Feel free to substitute any of your favorite beans, but the black beans are a MUST!
7. If you are lucky enough to have leftovers, the vinegar makes it last extra long!

black beans, kidney beans, pinto beans, red onion, garlic, red bell pepper, green bell pepper, cilantro, stalks celery, cucumber, cumin, chile powder, black pepper, salt, canola oil, rice vinegar, white wine vinegar, lime juice

Taken from www.food.com/recipe/mediterranean-bean-salsa-454616 (may not work)