A great summer salad to serve at picnics or at home with a quick meal. I find it a great little kid food cause they love the beans and can pick up the pieces with their fingers. It is important to let this sit and incorporate the flavors together to make it yummy!! It is best made at least 4 hours ahead, but better 24 hours ahead.
Yield 10 cups:
1 16oz can corn, drained and rinsed
1 16oz can garbanzo beans, drained and rinsed
1 15oz can black beans, drained and rinsed
1 16oz can dark red kidney beans, drained and rinsed
1 cup chopped tomato
⅓ cup sliced green onion or sweet onion like Valencia
2 Tbs olive oil
3 Tbs red wine vinegar
1 Tbs fresh parsley, chopped
1 ½ tsp cumin
2 tsp dried oregano
1 tsp salt
½ tsp pepper
Combine all ingredients and mix well. Refrigerate several hours or overnight before serving.
Lately I have been adding either 1 minced jalapeno or 1 can diced green chili’s to the mix as well. Both with great, but different results!