Pepper Bean Salad

By á-12817

Steve's "Gazpacho"

Ingredients

• 1 15 oz. can black beans, rinsed and drained
• 1 15 oz. can kidney beans, rinsed and drained
• 1 15 oz. can pinto beans, rinsed and drained
• 1 15 oz. bag super sweet frozen niblet corn or 2 Cups fresh corn on the cob kernels
• 1 red onion, chopped
• 2 garlic cloves, chopped
• 1 red bell pepper, seeded and chopped
• 1 green bell pepper, seeded and chopped
• 2 jalapeño peppers, seeded and chopped
• Dressing
• 1/2 Cup chopped, fresh cilantro (or 2 TB. dried CILANTRO)
• 1 tsp. GROUND CUMIN
• 1 TB. ALEPPO PEPPER
• 1 tsp. PENZEYS FRESHLY GROUND PEPPER
• 1 tsp. SEA SALT
• 1/4 Cup canola oil
• 1/2 Cup red wine vinegar
• 2 limes, juice of (1/4-1/3 Cup)

Preparation

Step 1

Put all that junk in the bowl and shake or stir depending on whether or not you are James Bond.