MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Southwestern Bean Salad
 Categories: Easy, Picnic, Tested, Dehydrator
      Yield: 8 Side svgs
 
     15 oz Can black beans,
           -rinsed/drained
     15 oz Can kidney beans,
           -rinsed/drained
     15 oz Can garbanzo beans,
           -rinsed/drained
      1 md Green bell pepper, chopped*
           -(about 1 cup small dice)
      1 md Red bell pepper, chopped*
           -(about 1 cup small dice)
      1 md Red onion, chopped*
           -(about 3/4 cup small dice)
     10 oz Frozen corn kernels -OR-
      1 cn Niblet Corn (I used this)
      1 sm Can green chopped chilis
           -(undrained)
      2 md Fresh jalapeno (OR MORE)
           -(Small diced)
           -NOTE: add more depending on
           -People you are serving.

MMMMM------------------------OIL DRESSING-----------------------------
    1/4 c  Olive oil
    1/4 c  Red wine vinegar
      2 tb Lime juice
      1 tb Lemon juice
      2 tb White suger
    1/2 tb Salt
    1/2 ts Garlic powder
      1 tb Ground cumin
      2 ts Black pepper
      2 ds Tabasco
  1 1/2 ts Chili powder
 
  * Chop red and green pepper, jalapeno peppers as well as red onions
  about 1/4 inch dice.
  
  In large bowl, combine beans, bell peppers, corn, canned green
  chilis and red onion.
  
  Measure olive oil, red wine vinegar, lemon juice and lime juice in
  small jar.
  
  Add spices and hot sauce - shake well then taste to see if you want
  more chili powder or hot sauce.
  
  Pour dressing over vegetables, mix well.
  
  Chill thoroughly and serve cold.
  
  This salad can also be used as a salsa dip.
  
  Variation of recipe from Safeway.com
  
  Tested half of recipe 5-09
  
  Made whole recipe for 2009 picnic - makes about 11 cups of salad.
  Colorful bean salad with southwest flavors.  Will make again.

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