Mexican Bean Salad

This bean salad is the bomb... trust me on this one. The cilantro and lime juice screams summer time picnic and it's a breeze to whip together.

INGREDIENTS

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, drained
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2/3 (10 ounce) can yellow corn, drained
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 red onion, chopped
• 1/3 cup olive oil
• 1/3 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

A couple different options if you're feeling adventurous:

• for the "what's this stuff?" question, add 1 cup diced Jícama
  
• substitute garbanzo beans for the cannellini beans
  

DIRECTIONS

1. In a large bowl, combine beans, bell peppers, 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.