Mexican Bean Salad

• 2 (15 ounce) cans black beans, drained, rinsed
• 1 (15 ounce) can dark red kidney beans, drained, rinsed
• 1 (11 ounce) can sweet whole kernel corn, drained
• 1 1/2 cups grape tomatoes, each cut in half
• 1 cup chopped green bell pepper (1 medium)
• 1 cup chopped red bell pepper (1 medium)
• 1/2 cup sliced green onion (8 medium)
• 1/4 cup chopped fresh cilantro
• 3 tablespoons white wine vinegar or 3 tablespoons cider vinegar
• 3 tablespoons canola oil
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. In large bowl, mix salad ingredients.
2. In small bowl, mix dressing ingredients with wire whisk until blended.
3. Pour dressing over salad; toss to mix.
4. Cover and refrigerate at least 4 hours to blend flavors.

black beans, dark red kidney beans, sweet whole kernel corn, grape tomatoes, green bell pepper, red bell pepper, green onion, fresh cilantro, white wine vinegar, canola oil, chili powder, salt, pepper

Taken from www.food.com/recipe/mexican-bean-salad-430317 (may not work)