Mexican Bean Salad
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 tablespoon lemon juice
2 tablespoons fresh lime juice
2 tablespoons white sugar
1 tablespoon salt
1/2 tablespoon ground cumin
1 clove crushed garlic
1/4 cup chopped fresh cilantro
1/2 tablespoon ground black pepper
1/2 teaspoon chili powder
1 dash hot pepper sauce
In a large bowl, combine , frozen corn, beans, bell peppers and red onion.
In a small bowl, whisk together olive oil, lemon juice, sugar, salt, garlic, red wine vinegar, lime juice, cilantro, cumin, and black pepper.
To taste Season with chili powder and hot sauce.
Pour olive oil dressing over vegetables. Mix well.
Chill thoroughly, and serve cold.