Confetti Bean Salad

• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (10 ounces) frozen corn, thawed
• 1/2 cup minced fresh cilantro
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped green pepper
• 1/4 cup chopped onion
• 1 small jalapeno pepper, seeded and finely chopped, optional
• 2 garlic cloves, minced
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon sugar

1. In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
2. In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

kidney beans, garbanzo beans, black beans, frozen corn, fresh cilantro, sweet red pepper, green pepper, onion, jalapeno pepper, garlic, balsamic vinegar, olive oil, chili powder, sugar

Taken from www.tasteofhome.com/recipes/confetti-bean-salad/ (may not work)