New Mexican Chili Bean Salad

• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can whole kernel corn
• 12 cup green onion, chopped
• 13 cup fresh cilantro, chopped
• 1 large red bell pepper, chopped
• 1 (4 ounce) diced green chilies
• 14 cup red wine vinegar
• 2 tablespoons salad oil
• 14 teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

1. Make dressing: Combine vinegar, oil, spices.
2. Rinse beans and corn.
3. Drain well.
4. Mix beans and corn with green onion, cilantro, bell pepper, green chilies, and dressing.
5. Cover and chill at least 1 hour or until next day, stirring occasionally.

garbanzo beans, kidney beans, pinto beans, whole kernel corn, green onion, fresh cilantro, red bell pepper, green chilies, red wine vinegar, salad oil, pepper, chili powder, oregano, ground cumin

Taken from www.food.com/recipe/new-mexican-chili-bean-salad-131192 (may not work)