Mexican Bean Salad

Submitted by Chef lanmar

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

 

• Ready In: 15mins
• Ingredients: 14
• Serves: 8-10

ingredients

• 1 (19 ounce) can chickpeas
• 1 (19 ounce) can kidney beans or (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.