Mexican Bean Salad

• 1 (19 ounce) can chickpeas
• 1 (19 ounce) can kidney beans or 1 (19 ounce) can black beans
• 1 (12 ounce) candrained corn kernels
• 2 finely chopped seeded jalapenos
• 2 chopped green peppers
• 4 chopped seeded tomatoes
• 4 sliced green onions
• 34 cup chopped coriander
• 14 cup red wine vinegar
• 14 cup vegetable oil
• 1 12 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon dried oregano
• 12 teaspoon salt

1. Drain all beans and rinse with cold water.
2. Mix together beans through to coriander.
3. Whisk together red wine vinegar, chili powder, cumin, oregano and salt.
4. Stir with salad.
5. Can be served right away or kept in fridge up to 2 days.

chickpeas, kidney beans, corn kernels, seeded jalapenos, green peppers, tomatoes, green onions, coriander, red wine vinegar, vegetable oil, chili powder, cumin, oregano, salt

Taken from www.food.com/recipe/mexican-bean-salad-136398 (may not work)