Mexican Bean Salad - cooking recipe

Ingredients

1/3 c. vegetable oil
1 Tbsp. ketchup
1/4 tsp. oregano
1 Tbsp. plus 1 1/2 tsp. cider vinegar
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cumin
dash of ground red pepper
1/2 c. diced green pepper
2 (16 oz.) cans red kidney beans, rinsed and drained
1 (12 oz.) can corn, drained
1/4 c. diced pimento

Preparation

Put in bowl the first 9 ingredients; mix well.
Add remaining ingredients; mix well.
Cover and refrigerate 2 hours.
Serve with Doritos or nacho chips.
Serves 8 to 10.
Contains 204 calories.