Southwest Four Bean Salad Supreme

• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can white kidney beans
• 1 (15 ounce) can red kidney beans
• 1 (3 7/8 ounce) can black olives, sliced
• 1 (14 ounce) package soybeans, frozen
• 1 (14 ounce) package frozen southwest-style vegetables
• 1 (14 ounce) package white corn, frozen
• 1 (4 ounce) can diced green chilies
• 1 red onion, small, finely chopped
• 2 cups cilantro, fresh, chopped
• 12 cup basil, fresh, chopped
• 8 ounces feta cheese, tomato basil, crumbled
• 12 cup caesar salad dressing, El Torito brand Cilantro Pepita Caesar Dressing
• 1 tablespoon red hot pepper sauce, Sriracha brand
• 3 teaspoons garlic, minced
• 1 teaspoon cumin, ground

1. Open all the cans of beans and the olives and pour into a colander in the sink.
2. Rinse well with cold water and let it drain well.
3. Place into a large mixing bowl.
4. Rinse the soybeans in the strainer, drain and add to the bowl.
5. Add the frozen southwest vegetables and corn to the bowl.
6. Add the green chilies, onion, cilantro and basil and stir.
7. At this point, I just add the dressing ingredients and stir well.
8. Add the crumbled feta cheese and stir again.
9. Serve.
10. Note: when making to take to a potluck don't stir in the feta cheese until just before serving.

garbanzo beans, black beans, white kidney beans, red kidney beans, black olives, soybeans, vegetables, white corn, green chilies, red onion, cilantro, basil, feta cheese, caesar salad dressing, red hot pepper sauce, garlic, cumin

Taken from www.food.com/recipe/southwest-four-bean-salad-supreme-406961 (may not work)