2 cups canned green beans, drained, 1 cup canned garbanzo beans, drained, 1 cup canned kidney beans, drained, 1 cup thawed frozen whole kernel corn, 1 cup canned black-eyed peas, rinsed and drained, 1 cup canned baby lima beans, rinsed and drained, 1 cup canned black beans, drained, 1/2 cup finely chopped celery, 1 medium chopped red onion, 1/4 cup chopped bell pepper, 1/4 cup chopped cilantro, 1/4 cup Udon oil, 1/4 cup balsamic vinegar, 2 tablespoon sugar, 1 tablespoon lemon juice, 1/2 teaspoon cumin, 1 pound cooked and crumbled bacon.
Dump all the beans into a large bowl, add the vegetables mix well, set aside. Fry the bacon. crumble and set aside. Make up the dressing: 1/4 cup Udo’s oil, 1/4 cup balsamic vinegar, 3 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1/2 teaspoon cumin, mix well and pour over the beans. Refrigerate for at least 1 hour, before serving. When you are ready to serve garnish with the bacon.