Mexican Bean Salad

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 (15 ounce) can kidney beans, drained
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1 (10 ounce) package frozen corn kernels
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1 tbsp lemon juice
• 2 tbsp fresh lime juice
• 2 tbsp white sugar
• 1 tbsp salt
• 1/2 tbsp ground cumin
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tbsp ground black pepper
• 1/2 tsp chili powder
• 1 dash hot pepper sauce

Directions

1. In a large bowl, combine the frozen corn, beans, bell peppers and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, sugar, salt, garlic, red wine vinegar, lime juice, cilantro, cumin, and black pepper.
3. Season to taste with chili powder and hot sauce. Pour olive oil dressing over vegetables. Mix well. Chill thoroughly, and serve cold.