Mexican Bean Salad

Great served with barbecue chicken or chops. From a Chatelaine Food Express magazine.

• Ready In: 15 mins
• Serves: 8-10

Ingredients

• 1 (19 ounce) can chickpeas
• 1 (19 ounce) can kidney beans or 1 (19 ounce) can black beans
• 1 (12 ounce) can  drained corn kernels
• 2  finely chopped seeded  jalapenos
• 2  chopped green peppers
• 4  chopped seeded tomatoes
• 4  sliced green onions
• 3⁄4 cup  chopped  coriander
• 1⁄4 cup red wine vinegar
• 1⁄4 cup  vegetable oil
• 1 1⁄2 teaspoons chili powder
• 2  teaspoons cumin
• 1  teaspoon dried oregano
• 1⁄2 teaspoon salt

Directions

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