Southwestern Bean and Corn Salad

This is a nice salad to take on a picnic, cook-out or potluck supper. The flavors combine so well!

Makes 9-10 cups.

Ingredients:

• 1 (15 oz) can kidney beans
• 1 (15 oz) can pinto beans
• 1 (15 oz) can black beans
• 1 (15 oz) can whole kernel corn
• 1 c finely chopped green bell pepper
• 1 c finely chopped orange or red bell pepper
• 3 medium Roma tomatoes, finely chopped
• 6 Tbsp seasoned rice vinegar
• 4 Tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp chili powder
• 3 Tbsp cilantro, minced
• 1 jalapeño pepper, seeded, minced

Directions:

1. Rinse and drain the beans well. Place in a large bowl.
2. Add drained corn, green and orange bell peppers, and tomatoes. Toss together.
3. In a small bowl, whisk together the vinegar, olive oil, garlic, chili powder, cilantro and jalapeño pepper. Pour over the salad
4. Toss to coat everything. Cover and chill until served.