1 (15 ounce) can each of chickpeas, black beans, black-eyed peas, and dark kidney beans
1 clove garlic
1 fresh Serrano pepper
1 cup cilantro
2/3 cup vegetable oil
1/3 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
3/4 teaspoon ground cumin
1/2 teaspoon salt
Directions:
Drain all beans into a large colander and rinse well under cold running water. Transfer to a bowl.
In a food processor, mince together garlic, chili pepper, and cilantro. Add all remaining ingredients and process until combined. Pour over beans and mix well. Refrigerate until chilled, as long as overnight to blend flavors, stirring occasionally. When ready to serve, stir again and adjust seasonings, if needed. Serves 8-10.
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