Mexican Bean Salad

Mexican Bean Salad

Ingredients for Salad:

• 15 oz. can black beans, rinsed and drained
• 15 oz. can kidney beans, rinsed and drained
• 15 oz. can cannellini beans, rinsed and drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 10 oz. frozen corn kernels, thawed
• 1 red onion, diced

Ingredients for Dressing:

• ½ cup olive oil
• ½ cup red wine vinegar
• ¼ cup chopped fresh cilantro
• 2 Tbsp. fresh lime juice
• 1 Tbsp. lemon juice
• 1 clove garlic, crushed
• 2 Tbsp. white sugar
• 2 tsp. salt
• 1½ tsp. ground cumin
• 1½ tsp. black pepper
• 1 tsp.chili powder
• 1 dash hot pepper sauce

Directions:

1. Combine beans, bell peppers, corn and red onion in a large bowl.
2. Whisk olive oil, red wine vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin and black pepper together in a small bowl. Season with chili powder and hot sauce.
3. Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.