Mexican Bean Salad

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Salad: Mexican Bean Salad

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Servings: 8

black beans, rinsed and drained

kidney beans, drained

cannellini beans, drained and rinsed

green bell pepper, chopped

red bell pepper, chopped

frozen corn kernels

red onion, chopped

olive oil

red wine vinegar

fresh lime juice

lemon juice

white sugar

salt

crushed garlic

chopped fresh cilantro

ground cumin

ground black pepper

hot pepper sauce

chili powder

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

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