2 cans black beans
1 can pinto beans
1 can white shoepeg corn
1 can green chilies
1 green pepper, seeded and diced
1 orange pepper, seeded and diced
1 red pepper, seeded and diced
1 red onion, chopped
1/2 bunch cilantro, chopped
For the Dressing:
1/2 cup sugar
1/2 cup olive oil
1/2 cup cider vinegar
1/2 tsp. garlic powder
• Drain the beans, corn, and chilies and combine in a large bowl. Mix in the peppers, onion, and cilantro. Set aside.
• Combine the dressing ingredients in small pan. Bring to a boil over medium-high heat and cook for 2 minutes. Let cool to room temperature and then toss with the bean mixture.
Makes 10-12 servings
Note: You can make this ahead of time and freeze it for later use.
