Chili-Cumin Bean Salad - June McIlwain

Mix the following in large bowl:

4 cups chopped tomatoes
1 can (15 oz) EACH hominy, black beans, & pinto beans rinsed & drained
1 ½ cups chopped red onion
1 cup minced fresh cilantro or parsley .

In jar with tight-fitting lid, measure & shake well:
¼ cup lime juice
3 Tbsp. olive or canola oil
2 ½ tsp. chili powder
2 ½ tsp. cumin
1 tsp. pepper
½ tsp. salt

Pour over salad & toss. Refrigerate at least 2 hours before serving.