Prize Winning Bean Salad - cooking recipe

Ingredients

3 tablespoons ground cumin
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons Worcestershire sauce
1 tablespoon dried oregano
3 (15 ounce) cans pinto beans or (15 ounce) cans small white beans, well drained (all 3 the same or different, doesn't matter)
2 (10 ounce) cans Rotel tomatoes & chilies, well drained
2 bell peppers, doesn't matter what colour,i use 1 yellow & 1 orange for different colours,finely diced
1 onion, finely diced
4 cloves garlic, minced
1/2 cup minced fresh cilantro, minced (about 1 bunch)
ground black pepper
salt

Preparation

In a small saucepan, toast cumin over medium heat, stirring, until fragrant.
In a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
Combine remaining in large bowl, mix well.
Stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
Tastes best if made the night before and refrigerated for several hours for flavours to blend.