Mexican Bean Salad

By á-47

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, 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. cumin
• 1/2 Tbsp. pepper
• 1 dash hot pepper sauce
• 1/2 tea. chili powder

Preparation

Step 1

In 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.