1 can kidney beans
1 can garbanzo beans
1 can pinto beans
1 can corn
1 large stock celery, diced
5 green onions, thinly sliced – including tops
¼ C fresh, chopped parsley (or equivalent)
1 4-oz. can diced green chiles
Dressing:
¼ C olive oil
¼ C wine or cider vinegar
1 clove garlic, pressed or minced
1 tsp salt
1 tsp chili powder
1 tsp oregano leaves
¼ tsp ground cumin
dash pepper
Drain & rinse the beans & corn. Place ingredients for dressing in a jar and shake to mix. Pour over bean mixture and stir. Cover & refrigerate at least 4 hours or overnight.
**I added a can of black beans, but then I needed another ½ batch of the dressing.
I used chives instead of green onions and cilantro instead of parsley.
~Marcie Norton
