Mexican Spicy 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
• 2 tablespoons splenda® no calorie sweetener 
• 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 

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, SPLENDA® Granulated Sweetener, 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.