Mexican Caviar

Carol Sheppard (Annie's friend) brought this to the 4th of July many times, including 2007.

• 15 oz can black beans
• 15 oz can kidney beans
• 15 oz can chick peas (Mom doesn't like these & skips them)
  
• 15 oz can small white beans
• 1 green pepper, chopped
• 1 red bell pepper, chopped
• 4 oz can diced green chilies (or 1 chopped jalapeno)
• 15 oz can of corn (fiesta style is best)
• 1 red onion, chopped finely
• 3 roma tomatoes, chopped

Dressing

• 1/4 C olive oil
• 1/4 C red wine vinegar
• 2 T fresh lime juice
• 1 T lemon juice
• 2 T sugar
• 1 T salt
• 3 cloves of garlic, crushed or chopped finely
• 1/4 C chopped fresh cilantro (Carol always adds more)
• 1/2 T ground cumin
• 1/2 T black pepper

Drain all of the canned ingredients & mix everything in a large bowl. In another bowl, add all of the ingredients for the dressing & whisk well. Pour over the rest and stir.