Chili-Spiced Bean Salad

• Salad
• 1 (16 ounce) can red kidney beans, drained and rinsed
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 (16 ounce) can whole kernel corn, drained
• 1 stalk celery, thinly sliced
• 5 green onions, thinly sliced (including tops)
• 1/4 cup parsley, chopped
• 1 (4 ounce) can diced green chilies
• lettuce leaf
• Dressing
• 3/4 cup salad oil
• 1/4 cup wine vinegar
• 1 garlic clove, minced
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1 dash pepper

1. Combine all salad ingredients together except for the lettuce.
2. Make dressing by combining all the ingredients in a small bowl, and stirring well.
3. Pour dressing over salad, and mix lightly.
4. Cover and refrigerate for 4 hours or overnight.
5. Stir lightly before serving on lettuce leaves.

salad, red kidney beans, pinto beans, chickpeas, whole kernel corn, celery, green onions, parsley, green chilies, dressing, salad oil, wine vinegar, garlic, salt, chili powder, oregano, ground cumin, pepper

Taken from www.food.com/recipe/chili-spiced-bean-salad-119055 (may not work)