Ingredients:
Zest & Juice of 2 Persian limes
1 large red onion, chopped medium
Two 4.5 oz. cans green chilies
1-2 tsp. salt
One 16 oz can of each of the following (rinsed and drained)
Bush’s Garbanzo Beans
Whole Kernel Yellow Corn
Bush’s Black Beans
Bush’s Dark Red Kidney Beans
Bush’s Black-eyed peas, or Pinto Beans
Green Limas (optional, if you don’t like them)
And one 28 oz. can diced tomatoes, drained

Mix the first 3 ingredients.
Incorporate the next six, two at a time.
Last, add the tomatoes

Refrigerate for at least 4 hours

This will keep in the refrigerator for a week or more, though after some days the beans will begin to macerate because of the acidity of the limes/tomatoes. (If kept, stir lightly every day to avoid the juice from puddling in the bottom and the beans becoming dry.)

P.S.: I have no stock in Bush’s. It’s just that they are not cooked to the point of mush like all the rest, and they consequently don’t have a sauce to wash away.