Mexican Bean Salad

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce .5 can cannellini beans drained and rinsed canned
• 15 ounce kidney beans drained canned
• 0.5 teaspoon chili powder 
• 10 ounce corn kernels frozen
• 0.3 cup cilantro leaves fresh chopped
• 1 clove garlic crushed
• 1  bell pepper green chopped
• 0.5 tablespoon ground cumin 
• 0.5 tablespoon ground pepper black
• 1 tablespoon juice of lemon 
• 2 tablespoons juice of lime fresh
• 0.5 cup olive oil 
• 1 dash pepper sauce hot
• 1  bell pepper red chopped
• 1  onion red chopped
• 0.5 cup red wine vinegar 
• 1 tablespoon salt 
• 2 tablespoons sugar white

Equipment

• bowl
• whisk

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. 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.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.