Tex-Mex Bean Salad

• 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 1/2 ounce) can black beans, rinsed and drained
• 1 (15 1/2 ounce) can black-eyed peas, rinsed and drained
• 1/4 cup minced fresh cilantro or 1/4 cup parsley
• 1 fresh jalapeno pepper, seeded and chopped
• 4 green onions, sliced
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon pepper
• lettuce leaf

1. In a large bowl, add the beans, peas, cilantro, jalapeno pepper, onion, oil, vinegar, garlic salt, and pepper; toss to combine.
2. Cover and refrigerate for at least 3 hours.
3. Place a lettuce leaf on an individual salad plate.
4. Spoon the bean salad onto the lettuce leaf (using a slotted spoon).

kidney beans, black beans, blackeyed peas, fresh cilantro, jalapeno pepper, green onions, olive oil, red wine vinegar, garlic salt, pepper

Taken from www.food.com/recipe/tex-mex-bean-salad-64064 (may not work)