Mexican Three Bean Salad

For Salad

• 15 oz can garbanzo beans-drained and rinsed
• 15 oz can black beans-drained and rinsed
• 15 oz pinto beans-drained and rinsed
• 15 oz can Mexican style corn-drained
• 1 roasted red pepper from jar-chopped
• 4 oz can green chilies-drained and chopped

For Dressing

• ⅛ c apple cider vinegar
• 2 T olive oil
• 1 T honey
• ¼ t ground dry mustard
• ¼ t garlic powder
• ¼ t onion powder
• ¼ t cayenne pepper
• ⅛ t celery seed
• 1 ½ t cumin
• ½ t salt 
• ¼ t ground black pepper