Salad or dip recipe from the book, The Reluctant Entertainer, Bethany House 2009
Ingredients
215 oz. cans Bush's black beans, rinsed and drained
215 oz. cans Bush's pinto beans, rinsed and drained
115 oz. can Bush's cannellini beans
215 oz. cans white corn, rinsed and drained
14 oz. can chopped green chilies, do not drain
1jalapeno chile pepper, seeded and finely chopped (optional)
1red bell pepper, cored, seeded, and finely chopped
1green bell pepper, cored, seeded, and finely chopped
1small red onion, finely chopped
2-3stalks celery, finely chopped
1bunch cilantro leaves, finely chopped
1/2cuprice vinegar
1/2cupolive oil
1/3cupwhite sugar
1/4tsp.cumin
1/2tsp.garlic powder
1-2avocados, optional
Instructions
In a large bowl, mix the black beans, pinto beans, white corn, green chilies, jalapeno, red and green peppers, red onion, celery, and cilantro together.
To make the dressing, stir the rice vinegar, olive oil, sugar, cumin, and garlic powder together in a small saucepan. Bring to a boil, then remove from heat and cool. Pour dressing over bean mixture and toss to mix evenly.