Southwestern Bean Salad

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2 Cans Red kidney beans
2 Cans Black beans
2 11 oz) Cans Mexicorn
1 Cup Fresh Cilantro
1 Bottle Italian dressing


Drain all canned ingredients and add to serving bowl.
Chop cilantro (to taste, I add about 1 cup) and add to bowl.
Add 2/3 bottle of dressing and toss to coat.
Chill dressing in fridge for a little bit and when ready to serve add remaining Italian dressing.

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