NEW MEXICAN CHILI BEAN SALAD

1 (15 to 17 oz) can garbanzos beans
1 (15 to 17 oz) can kidney beans
1 (15 to 17 oz) can pinto beans
1 (15 to 17 oz) can whole-kernel corn
1/2 cup green onion, chopped
1/3 cup fresh cilantro (coriander) leaves, chopped
1 large (about 8 oz) red bell pepper, stemmed, seeded and coarsely chopped
1 (4 oz) can green chilies, diced
NEW MEXICAN DRESSING:
1/4 cup red wine vinegar
2 tablespoons vegetable oil
1 teaspoon chili powder
1 teaspoon dried oregano leaves
1 teaspoon ground cumin
1/4 teaspoon ground black pepper

In a colander, rinse garbanzos, kidney beans, pinto beans, and corn; drain well.

Mix bean and corn mixture with green onion, cilantro, red bell pepper, green chilies.

Combine the ingredients for the New Mexican dressing and stir into salad mixture.

Cover and chill at least 1 hour or until the next day, stirring occasionally.

Makes 8 cups, about 1/2 cup per serving
From: Jane E. Cook, Albuquerque
Source: Sunset Magazine, September 1994