Chili-spiced Bean Salad

From Sunset Vegetarian Cooking Cookbook. Please add at least four hours for chilling.

• Ready In: 20 mins
• Serves: 8

Ingredients

• Salad

• 1 (16 ounce) can red kidney beans, drained and rinsed
• 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (16 ounce) can chickpeas, drained and rinsed
• 1 (16 ounce) can whole kernel corn, drained
• 1  stalk celery, thinly sliced
• 5  green onions, thinly sliced (including tops)
• 1⁄4 cup parsley, chopped
• 1 (4 ounce) can diced green chilies
•  lettuce leaf

• Dressing

• 3⁄4 cup  salad oil
• 1⁄4 cup wine vinegar
• 1  garlic clove, minced
• 1  teaspoon salt
• 1  teaspoon chili powder
• 1  teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 1  dash pepper

Directions

1. Combine all salad ingredients together except for the lettuce.
2. Make dressing by combining all the ingredients in a small bowl, and stirring well.
3. Pour dressing over salad, and mix lightly.
4. Cover and refrigerate for 4 hours or overnight.
5. Stir lightly before serving on lettuce leaves.