Southwestern Two-Bean Salad

Dressing:

1/2 cup white vinegar
1/4 cup vegetable oil
1 tbls sugar
2 tsp ground cumin
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp ground black pepper

Salad:

2 cans (15oz each) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 1/4 oz) whole kernel corn, drained
1 large red bell pepper, chopped
1/2 cup finely chopped red onion
2 fresh jalapeno peppers, seeded and finely chopped (1/4-1/3 cup)
1/4 cup snipped fresh cilantro

1. For dressing, whisk together vinegar, oil, sugar, cumin, oregano, salt and black pepper in a small bowl and set aside.

2. For salad, drain and rinse beans using a large colander then set aside in large bowl. Drain corn. Chop bell pepper, add corn and bell pepper to beans.

3. Chop onion and jalapeno peppers. Snip cilantro. Add onion, jalapeno peppers, cilantro and dressing to bean mixture. Mix gently. Cover and refrigerate 2-3 hours to allow flavors to blend.

Number of Servings: 12

Recipe submitted by SparkPeople user LIZAFER.