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Title: New Mexican Chili Bean Salad
Categories: Salad Bean
Yield: 16 Servings
| 1 | cn | Each garbanzos, kidney beans pinto beans, and whole kernel c |
| 1/2 | c | Chopped green onion |
| 1/2 | c | Chopped fresh cilantro |
| 1 | lg | Red bell pepper, coarsely chopped |
| 4 | oz | Can diced green chilis |
| New Mexican dressing (recipe follows) |
New Mexican Dressing: Combine 1/4 cup red wine vinegar, 2 tb salad oil, 1/4 ts pepper, 1 ts each chili powder, dried oregano and ground cumin.
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 chiles and New Mexican Dressing. Cover and chill at least an hour or overnight, stirring occasionally.
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