Bean Salad - Pantry Friendly & Healthy - cooking recipe

Ingredients

3 tablespoons vinegar, white
1 teaspoon garlic powder
1 teaspoon oregano, dried
1 (14 1/2 ounce) can tomatoes, diced with lime juice & cilantro, well drained
1 (15 ounce) can corn, super sweet variety, well drained
1 (15 ounce) can black beans, well drained
1 (15 ounce) can garbanzo beans, well drained
1 (15 ounce) can kidney beans, well drained

Preparation

Blend first 3 ingredients in a big serving bowl.
Add remaining ingredients & blend all together.
Marinate for at least 2 hours preferable in fridge or also good at room temperature.
Serve & enjoy.
Notes:
I use \"low sodium\" vegetables when possible. Cut out spices & use plain tomatoes if you want a more mild flavored Bean Salad.
Variations: Make into complete meals.
Taco Salad: add 26 ounces (2, 13 oz cans) chicken breast, 1 TB cumin, 1 ts black pepper, put on tortilla chips.
Baked Potato Bar: use as a topping.
Casserole Style: use the drained vegetable juices to cook long grain white rice in & serve bean salad on top with a cheese sauce.