INGREDIENTS
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1 (15 ounce) can each of chickpeas, black beans, black-eyed peas, and dark kidney beans
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1 clove garlic
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1 fresh Serrano pepper
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1 cup cilantro
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2/3 cup vegetable oil
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1/3 cup red wine vinegar
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2 teaspoons Dijon mustard
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1 teaspoon sugar
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3/4 teaspoon ground cumin
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1/2 teaspoon salt