Mexicali Salad - cooking recipe

Ingredients

1 (15.5 oz.) can black beans, rinsed and drained
1 (15.5 oz.) can garbanzo beans, drained
1 c. frozen corn, thawed
1 c. diced red onion
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 c. seeded and diced tomato
3/4 c. red wine vinegar salad dressing
1 (4 oz.) can Ortega
diced green chiles
1 Tbsp. honey

Preparation

Combine black beans, garbanzo beans, corn, onion, red bell pepper, green bell pepper, tomato, dressing, chiles and honey in medium glass or ceramic bowl; refrigerate for at least 30 minutes. Makes 6 servings.