Chili-Spiced Bean Salad - cooking recipe

Ingredients

Salad
1 (16 ounce) can red kidney beans, drained and rinsed
1 (16 ounce) can pinto beans, drained and rinsed
1 (16 ounce) can chickpeas, drained and rinsed
1 (16 ounce) can whole kernel corn, drained
1 stalk celery, thinly sliced
5 green onions, thinly sliced (including tops)
1/4 cup parsley, chopped
1 (4 ounce) can diced green chilies
lettuce leaf
Dressing
3/4 cup salad oil
1/4 cup wine vinegar
1 garlic clove, minced
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 dash pepper

Preparation

Combine all salad ingredients together except for the lettuce.
Make dressing by combining all the ingredients in a small bowl, and stirring well.
Pour dressing over salad, and mix lightly.
Cover and refrigerate for 4 hours or overnight.
Stir lightly before serving on lettuce leaves.