Southwest Bean Salad

• 1 cup Dried Black Beans
• 1/4 cups Vinegar
• 1/4 cups Lemon Juice
• 1/4 cups Vegetable Oil
• 1 teaspoon Ground Cumin
• 2 cloves Garlic, Minced
• 1 Tablespoon Jalapeno Pepper, Finely Diced
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1 can Kidney Beans (14 Oz Can) Drained And Rinsed
• 1 can Chickpeas (14 Oz Can) Drained And Rinsed
• 1 can Cut Green Beans (14 Oz Can) Drained And Rinsed
• 2 cups Frozen Corn
• 1 whole Onion, finely chopped
• 1 pint Cherry Tomatoes, Halved
• 1 whole Sweet Bell Pepper, Any Color, Stem And Seeds Removed Then Diced

1. 1. Place black beans in a pot and cover with about 4 inches of water. Bring to a boil and boil gently for 5 minutes.
2. 2. Remove beans from heat and put the lid on the pot. Let them sit for 1 hour.
3. 3. Drain beans and cover with fresh water. Bring to a boil, then simmer for 45 minutes.
4. 4. Drain beans and allow them to cool.
5. 5. In a large container (I use a large Tupperware container) whisk together vinegar, lemon juice, oil, cumin, garlic, jalapeno, salt and pepper.
6. 6. Add remaining ingredients into the container. Mix thoroughly. I like to put the lid on the container and shake/tumble the ingredients to get a good mix.
7. 7. Refrigerate for at least 1 hour before serving.

black beans, ubc, ubc, ubc, ground cumin, garlic, jalapeno pepper, salt, pepper, kidney beans, chickpeas, green beans, onion, tomatoes, sweet bell pepper

Taken from tastykitchen.com/recipes/salads/southwest-bean-salad/ (may not work)