Goya Three Bean Salad

• Salad
• 1 (15 1/2 ounce) can goya black-eyed peas, drained and rinsed
• 1 (15 1/2 ounce) can goya chickpeas, drained and rinsed
• 1 (15 1/2 ounce) can goya red kidney beans, drained and rinsed
• 1 medium cucumber, peeled, seeded and chopped (2 cups)
• 1 red bell pepper, seeded and finely chopped (about 1 cup)
• 2 tablespoons finely chopped fresh cilantro
• Dressing
• 3 tablespoons goya red wine vinegar
• 2 (1/4 ounce) packets goya salad & vegetable seasoning
• 1 tablespoon goya lemon juice
• 1/2 cup goya extra virgin olive oil

1. In large serving bowl, mix together blackeye peas, chick peas, kidney beans, cucumbers, peppers, and cilantro.
2. In small bowl, whisk together vinegar, salad, vegetable seasoning and lemon juice. Slowly drizzle in olive oil, whisking constantly, until blended. Pour dressing over bean mixture. Toss well to coat completely.

salad, blackeyed peas, goya chickpeas, goya red kidney beans, cucumber, red bell pepper, fresh cilantro, dressing, goya red wine vinegar, packets goya salad vegetable seasoning, lemon juice, olive oil

Taken from www.food.com/recipe/goya-three-bean-salad-453453 (may not work)