Southwestern Bean Salad - cooking recipe

Ingredients

1/2 c. white vinegar
1/4 c. vegetable oil
1 Tbsp. sugar
2 tsp. ground cumin
1 tsp. dried oregano leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
2 cans (15 oz.) pinto beans (drained and rinsed)
1 can (15 oz.) black beans (drained and rinsed)
1 can (15 1/4 oz.) whole kernel corn (drained)
1 large red bell pepper (chopped)
1/2 c. finely chopped red onion
2 fresh jalapeno peppers (seeded and finely chopped)
1/4 c. snipped fresh cilantro

Preparation

For dressing whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small batter bowl, using stainless steel wisk; set aside.
For salad, drain and rinse beans using colander.
Place beans in large colander bowl.
Drain corn, chop bell pepper, add corn and bell pepper to beans.
Chop onion and jalapeno peppers using food chopper.
Snip cilantro using kitchen shears.
Add onion, jalapeno peppers, cilantro and dressing to bean mixture.
Mix
gently. Cover and refrigerate 2 - 3 hours to allow flavors to blend.
Makes 12 servings.