This dish is a mainstay of every potluck, pool party, picnic and is welcomed all the way into tailgate season. It's both healthful and delicious, and we won't even mention ease of preparation and affordability.
1 15-1/2 ounce can pinto beans, drained and rinsed
1 15-1/2 ounce can garbanzo beans (chick peas), drained and rinsed
1 15-1/2 ounce can red kidney beans, drained and rinsed
1 medium cucumber, peeled, seeded and chopped (about 2 cups)
1 medium red bell pepper, seeded and finely chopped (about 1 cup)
2 tablespoons finely chopped fresh cilantro
3 tablespoons red wine vinegar
1 tablespoon fresh lemon juice (from about 1/2 half a medium lemon)
1 teaspoon garlic powder
2 teaspoons onion powder
1 teaspoon sweet paprika
1/2 cup olive oil
1/2 teaspoon seasoned salt (optional)
Combine the pintos, garbanzos, kidney beans, chopped cucumber, red bell pepper and cilantro in a large mixing bowl.
Whisk together the vinegar, lemon juice, garlic powder, onion powder and paprika in a small bowl. Whisk in the olive oil until well blended. Pour over bean mixture, and toss well.