Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 4-6

Ingredients:

1 (15 oz.) can corn, drained

1 (15 oz.) can kidney beans, drained

1 (15 oz.) can garbanzo beans, drained

1 (15 oz.) can pinto beans, drained

1 (15 oz.) can black beans, drained

1 (15 oz.) can black eyed peas

1 (15 oz.) can diced tomatoes drained (you can also use fresh tomatoes or canned tomatoes with jalapenos)

1 red (orange, yellow or green) bell pepper, diced

1 seeded, deveined and chopped jalapeño (optional)

2 green onion stalks, white and light-green parts, thinly sliced

1/2 C. or medium red onion, finely chopped

Dressing:

3/4 C. oil

1/4 to 1/3 C. sugar or honey depending how sweet you like it

1/4 C. balsamic or red wine vinegar

Salt and pepper to taste

2 T. chopped fresh flat-leaf parsley leaves, for garnish

What to do:

In a small bowl or jar whisk or shake together the oil, sugar, and vinegar together, set aside.

In a large bowl mix the remaining ingredients together, pour your dressing on top and combine well. Set in fridge for 1 to2 hours to let the flavors blend. Garnish with parsley.

Christina’s Notes:

Other beans to add in: green beans, yellow wax beans, butter beans, tomatoes, peas, great northern beans, avocados, lettuce, roasted sweet potatoes, pineapple, cucumbers… etc.