Mexican Bean Salad

By sklesley

Ingredients

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

Preparation

Step 1

In a large bowl, combine beans, bell peppers, corn, and onion.

In a small bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly and serve cold.