Mexican Bean Salad

I have had several people ask me for this recipe. I love to take it to pot luck dinners because it makes so much and everyone seems to love it. At least I don’t take much back home with me.
Bean Salad
1 Can Black Beans
1 Can Red Beans
1 Can Pinto Beans
1 Can Garbanzo Beans (Chick Peas)
1 Can Corn
1 Can Hominy (I like to use white for the color contrast)
1 Can Black Olives cut in half
1 Can Diced Tomatoes with Chilies
2 ripe Avocados cut up
¼ Cup finally dices Red Onion
8 oz. Shredded Cheese
Green Chili Sauce
Salt

Open all cans. Dump the Garbanzo beans in a sieve and completely rinse. Add the rest of the beans, rinse again and let them drain as you add the corn and the hominy. Let most of the liquid drain and then put it all into a large mixing bowl. Add the tomatoes, cut up olives diced onion and avocados. Add salt to taste and green chili sauce if you need it spicier. Add the cheese just before serving. Serve with corn chips, but it is goods just plain. If you aren’t going to use all the salad save some back and don’t add the cheese until you do serve it. As the salad sits the cheese will dissolve. This doesn’t change the yumminess of the salad but it will start to look not so tasty.