Ashlee's Bean Salad

This is an AMAZING Bean Salad, or "dip" that my cousin Ashlee shared with our family yesterday.  She brought tortilla chips for scooping it onto.. WOW.. I ate some of it without chips too, just as a salad.. this stuff is great, So I thought I'd share her recipe.

Best-Ever Texas Caviar

(Adjust onion, peppers, etc . . . for your taste preference.  Can use 2 cans of black eyed peas for one each of the beans)

Ingredients:

3 (15 oz) cans black beans, rinsed and drained

3 (15 oz) cans pinto beans, rinsed and drained

3 (15 oz) cans white corn, rinsed and drained

1 ½ (4 oz) cans chopped green chilies, undrained

1 ½ Jalapeno pepper, seeded and finely chopped (or two 4 oz cans)

1 ½ Red bell pepper - cored, seeded, and finely chopped

1 ½ Green bell pepper – cored, seeded, and finely chopped

1 ½ Small red onion, finely chopped

1 ½ Bunches cilantro leaves, finely chopped (optional)

¾ cup Rice vinegar

¾ cup Olive oil

½ cup Sugar

¾ tsp Garlic powder

Directions:

Mix the black beans, pinto beans, white corn, chilies, jalapeno peppers, red and green bell peppers, red onion, and cilantro together in a large bowl.

To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan.  Bring to a boil, then remove from heat, and cool.  Pour dressing over bean mixture and toss to mix evenly.  Chill.