Black Bean Salsa/Bean Salad

Mix dressing ingredients:

1/2 t. salt

1/2 t. pepper

1/4 c. olive oil

2/3 c. white vinegar

1/4 c. sugar

Drain and rinse beans:

1 can black eyed peas

1 can pinto beans

1 can black beans

(dried beans may be cooked and used instead)

1 can corn including liquid

1 small jar roasted red peppers or pimentos chopped into small pieces

1/4 to 1/2 c. dehydrated bell peppers

2 t. dried cilantro

Mix all ingredients together in bowl. Refrigerate for at least 4 hours overnight. This allows the dehydrated peppers to rehydrate. May be served with chips or alone as a salad.