Best made the night before and left to marinate.  -klmj

1/3 C extra virgin olive oil

1/2 C vinegars (balsamic, red wine, apple cider)

juice of 1 lemon

1 Tb Italian seasoning

2 tsp ground cumin 

1.5 tsp ancho chili powder

1/4 t cayenne pepper

1/4 t chipotle pepper (up to 1/2 tsp)

1/8 tsp salt

Whisk all dressing ingredients together in a large serving bowl.

1 15oz can red beans

1 15oz can black beans

1 15oz can white beans

1 15oz can garbanzo beans

Rinse the beans, mix them with the dressing, and add:

1 14.5oz can fire-roasted diced tomatoes

1 6oz can ripe whole black olives, small or medium sized

1 7oz can chopped green chilis

1 cup (or more) crumbled feta cheese

1/2 package (1 lb) of frozen petite corn kernels

Optional:  marinated diced artichoke hearts - if using, add marinade to the sauce and reduce oil amount

Optional:  top with chopped cilantro, serve w/ chopped roma tomatoes

Test for salt/heat/acid balance and adjust as necessary.