Red And Black Bean Salad

• 1 (15 1/2 oz.) can black beans
• 1 (15 1/2 oz.) can kidney beans
• 1 (11 oz.) can corn with red and green peppers (Mexicorn)
• 3 green onions (for 1/2 c. chopped)
• 1 (10 oz.) can tomatoes and green chilies (Ro-Tel)
• 3 Tbsp. extra virgin olive oil
• 3 Tbsp. red wine vinegar
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin
• 1/4 tsp. salt or to taste
• 1/4 tsp. black pepper or to taste

1. Pour both cans of beans into a colander to drain.
2. Pour the corn on top of the beans and drain well.
3. Pour the beans and corn into a 3-quart or larger bowl.
4. Finely chop onions and add them to the bowl.
5. Add Ro-Tel to the bowl.to make the dressing pour the olive oil into a
6. 2-cup glass measure.
7. Whisk in the vinegar, garlic powder, cumin, salt and pepper.
8. Pour the dressing over the bean mixture and stir until well coated.
9. Serve at once or chill until ready to serve.

black beans, kidney beans, corn with, green onions, tomatoes, extra virgin olive oil, red wine vinegar, garlic powder, cumin, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140541 (may not work)