Spicey Mexican Bean Salad

This is a recipe I've taken to several potlucks/bbq's and somebody always asks for the recipe. I never measure precise amts, I've always been the type of person who eyeballs it or goes by taste so remember that when you measure.


Spicey Mexican Bean Salad

INGREDIENTS:
* 1 (15 ounce) can black-eyed peas w jalapenos if you can find them (drained)
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can dark red kidney beans, rinsed and drained
* 1 (15 ounce) can chickpeas/garbanzo beans , rinsed and drained
* 2 cups frozen corn
* 1/2 cup chopped sweet onion (vidalia or you can use red onion if you prefer)
* 1/2 cup chopped green bell pepper
* 1 (4 ounce) can diced jalapeno peppers or fresh if you prefer
* 1/2 cup chopped red bell pepper
* 1/2 cup chopped yellow pepper or orange pepper
* 1 (14.5 ounce) can diced tomatoes (use the chili ready tomatoes if you prefer-don't drain)
* 1 cup balsamic red wine vinegarette dressing
* 1/2 of a juiced lime ( I use concentrate)
* tablespoonful lemon juice
* pinch of sugar
* garlic powder, McCormicks seasoned pepper blend, red and black hot pepper shot, chili powder, cumin, cilantro (fresh or dried....I find if I use fresh then I have to let it ferment about 12 hours before you can touch up the other spices as the taste of fresh cilantro is overpowering in the recipe when first added),
green jalapeno sauce (I normally add about 1 bottle full per recipe) , tobasco sauce ( I like the chipolte blend tobasco) I also like to add fresh parsley chopped up.

I add the spices by taste to how much zing I want it to have. Best to make a couple days ahead and let the flavors really ferment and blend well. Stire atleast once a day and taste test to make sure you have the "zing" to your preference. Add more spice depending on what you feel it needs at that time. This makes quite a bit but I normally double the batch for large parties, and I add more peppers and onions than the original recipe calls for.
Goes great with tortilla chips!!
I've also used it as a relish type topping on brats!!

~Julie =0)