2 cans corn
2 cans black beans
2 cans pinto beans
2 poblano peppers
1 red bell pepper
1 head garlic
4 roma tomatoes
1 bunch green onions
1 bunch cilantro
4 limes, juiced
1 lemon, juiced
1/4 c orange juice
1/4 c olive oil
salt & pepper

The beans and corn go into a colander and get rinsed well and left to drain. Make sure they're well drained so your salad's not watery.

Using your grill or oven, blister the skins off the peppers and put them in a bowl with some plastic wrap on top until the skins come off easily. Don't rinse the peppers, that's cheating! Remove the seeds and chop. At the same time, cut the top 1/3 of the head of garlic, drizzle with some oil and roast. Let cool and chop.

While things are draining and roasting, seed and chop the tomatoes, slice the onions on the bias and chop about 1/3 to 1/2 of the bunch of cilantro, depending on how much you like cilantro. Juice the limes, lemon into a separate bowl. Add the OJ and drizzle in the olive oil while whisking.

Put your well drained beans and corn into a bowl. Add the peppers, garlic and tomatoes. Give it a gentle stir. Now you can add your onions and cilantro by eye until you have enough to your taste. It's a good idea to build any dish this way when you have things you're not sure of how much you need.

Add 2/3 of the dressing and stir. Taste. Season with kosher salt and pepper, adding the rest of the dressing if needed. Keep in mind that a cold dish will need more seasoning than the same dish at room temperature.

Place in the refrigerator to chill. Make sure to stir, taste and season one more time before serving.

Note that this makes a huge salad. Unless you are feeding more than 8 people, cut it in half

Preparation time: 60 minutes