Southwest Four Bean Salad Supreme

Tim and I came up with this recipe after having a deli salad that we thought we could make on our own...and better. This is a very versatile recipe. I have served it on a bed of greens and have added chopped grilled chicken on occasion. You can also add a can of quartered artichoke hearts and a jar of chopped roasted red bell peppers. ( Be sure to drain both.) It's a great day before shopping recipe as most ingredients are canned, bottled or frozen. Be prepared...this makes enough to take to a potluck. It makes approx. 18 cups.

• Ready In: 20 mins
• Serves: 12-18
• Yields: 18 cups

Ingredients

• For the salad

• 1 (15 ounce) can garbanzo beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can white kidney beans
• 1 (15 ounce) can red kidney beans
• 1 (3 7/8ounce) can black olives, sliced
• 1 (14 ounce) package soybeans, frozen
• 1 (14 ounce) package  frozen southwest-style vegetables
• 1 (14 ounce) package white corn, frozen
• 1 (4 ounce) can diced green chilies
• 1  red onion, small, finely chopped
• 2  cups cilantro, fresh, chopped
• 1⁄2 cup basil, fresh, chopped
• 8  ounces feta cheese, tomato basil, crumbled

• For the dressing

• 1⁄2 cup  caesar salad dressing, El Torito brand Cilantro Pepita Caesar Dressing
• 1  tablespoon  red hot pepper sauce, Sriracha brand
• 3  teaspoons garlic, minced
• 1  teaspoon cumin, ground

Directions

1. Open all the cans of beans and the olives and pour into a colander in the sink. Rinse well with cold water and let it drain well. Place into a large mixing bowl. Rinse the soybeans in the strainer, drain and add to the bowl. Add the frozen southwest vegetables and corn to the bowl. Add the green chilies, onion, cilantro and basil and stir. At this point, I just add the dressing ingredients and stir well. Add the crumbled feta cheese and stir again. Serve. Note: when making to take to a potluck don't stir in the feta cheese until just before serving.