Southwestern Three Bean Salad

[nverland]

Southwestern Three Bean Salad

1 can red kidney beans
1 can sliced green beans
1 can chick peas (garbanzos)
3/4 cup finely chopped red onion
1 clove garlic, finely chopped or put through a garlic press
2 tbs finely chopped cilantro (fresh)
1 small red pepper (or 1/2 red and 1/2 green for more color) coarsely chopped
1 tsp salt or Chili con Limon if you can get it
Freshly ground black pepper to taste
3 tbs red wine vinegar
1/2 cup olive oil

Drain the beans and rinse thoroughly under running water.
Pat dry with paper towels. In a large bowl, combine the beans,
onion, garlic, cilantro and peppers. Add the salt, a few grindings
of pepper, and the wine vinegar. Toss gently with a large spoon.
Add the olive oil and toss again. Allow to rest at least an hour
before serving, preferably overnight.