Spiced Bean Salad

1 can (16 oz.) each red kidney beans, pinto beans, and garbanzos

1 can (16 oz.) whole kernel corn

1 large stalk celery, thinly sliced

5 green onions including tops, thinly sliced

1/4 cup chopped parsley

1 can (4 oz.) diced green chilies

Drain beans and rinse under cold water and drain again. Drain corn. Add to bean mixture along with onions, parsley, celery and chiles.

Dressing

3/4 cup oil

1/4 cup wine vinegar

1 clove garlic, minced

3/4 teaspoon salt

1 teaspoon chili powder

1 teaspoon oregano leaves

1/4 teaspoon ground cumin

dash pepper

Mix all ingredients and add to bean mixture. Cover and refrigerate for 5 hours or overnight.

Makes 8-10 servings