Four-bean Salad

• 1 (15 ounce) can black-eyed peas, drained
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can black beans, drained
• 1 clove garlic, minced
• 1 jalapeno pepper, stemmed and seeded
• 1 bunch cilantro
• 23 cup vegetable oil
• 13 cup red wine vinegar
• 2 teaspoons Dijon mustard
• 1 teaspoon sugar
• 34 teaspoon ground cumin
• 12 teaspoon salt

1. Place beans in a large colander and rinse well under cold running water; drain thoroughly and transfer to a large bowl.
2. Pulse garlic and hot pepper in a food processor; add cilantro, oil, vinegar, mustard, sugar, cumin and salt; process until well combined and pour dressing over the beans, toss.
3. Serve at room temperature or chilled; stir well and adjust the seasoning if necessary.

blackeyed peas, garbanzo beans, kidney beans, black beans, clove garlic, pepper, cilantro, vegetable oil, red wine vinegar, mustard, sugar, ground cumin, salt

Taken from www.food.com/recipe/four-bean-salad-95676 (may not work)