Southwestern Bean Salad - cooking recipe

Ingredients

1/4 c. olive or vegetable oil
1/2 c. red wine vinegar
1 1/4 tsp. ground cumin
1/4 tsp. salt
2 celery ribs, diced
1 (15 1/2 to 16 oz.) can pink beans, rinsed and drained
2 scallions, diced
1 can black beans, rinsed and drained
1 (16 oz.) can black-eyed peas, rinsed and drained

Preparation

In large bowl with wire whisk or fork, mix olive oil, vinegar, cumin and salt.
Add celery, scallions, pink beans, black beans and black-eyed peas.
Gently toss to coat well.
To serve, stir in celery leaves.