Red, White, and Black Bean Salad

I haven't tried this salad yet, but it looks like one I was told was being served at our stake Relief Society conference. That must make it delicious, right? And it's definitely a way to use the beans in your food storage.

Red, White and Black Bean Salad

15 ounce can white beans

15 ounce can red beans

15 ounce can black beans

11 ounce can Mexicorn (with red and green peppers in it)

3 whole scallions, chopped

4 Tbs extra virgin olive oil

4 Tbs red wine vinegar

½ rounded tsp. garlic powder

½ rounded tsp. cumin

¼ rounded tsp. salt (or to taste)

¼ rounded tsp. freshly ground black pepper (or to taste)

In a colander, drain all the beans. Add corn. Rinse well with cool water. Drain well. Pour into a large bowl. Finely chop scallions, using all of white portion and enough tops to measure a little over ½ cup. Add to bean mixture. Pour olive oil into a 2 cup glass measuring cup. Whisk in vinegar, garlic powder, cumin, salt and pepper. Pour over bean mixture. Stir until well coated. Serve immediately or chill.