Prize Winning Bean Salad

Total Time: 4 hrs 5 mins Preparation Time: 4 hrs Cook Time: 5 mins

Ingredients

• Servings: 8
• 3 tablespoons ground cumin
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 tablespoons worcestershire sauce
• 1 tablespoon dried oregano
• 3 (15 ounce) cans black beans or 3 (15 ounce) cans kidney beans or 3 (15 ounce) cans pinto beans or 3 (15 ounce) cans small beans, well drained (all 3 the same or different, doesn't matter)
• 2 (10 ounce) cans rotel tomatoes & chilies, well drained
• 2 bell peppers, doesn't matter what colour,i use 1 yellow & 1 orange for different colours,finely diced
• 1 onion, finely diced
• 4 cloves garlic, minced
• 1/2 cup minced fresh cilantro, minced (about 1 bunch)
• ground black pepper
• salt

Recipe

• 1 in a small saucepan, toast cumin over medium heat, stirring, until fragrant.
• 2 in a small bowl, combine olive oil, vinegar, salt, sugar, worcestershire, toasted cumin, and oregano until well blended, set aside for 5 minutes.
• 3 combine remaining in large bowl, mix well.
• 4 stir dressing one more time before pouring over bean mixture and toss to coat all, taste for salt and pepper.
• 5 tastes best if made the night before and refrigerated for several hours for flavours to blend.