Pepper Bean Salad

• FOR THE SALAD:
• 15 ounces, weight Black Beans, Drained And Rinsed
• 15 ounces, weight Kidney Beans, Drained And Rinsed
• 15 ounces, weight Pinto Beans, Drained And Rinsed
• 2 cups Corn
• 1 whole Red Onion, Chopped
• 1 whole Red Bell Pepper, chopped
• 1 whole Green Bell Pepper, Chopped
• 2 whole Jalapeno Peppers (seeded And Chopped)
• _____
• FOR THE DRESSING:
• 1/2 cups Cilantro
• 1 teaspoon Ground Cumin
• 1 teaspoon Sea Salt
• 1/4 cups Canola Oil
• 1 teaspoon Ground Pepper
• 1/2 cups Red Wine Vinegar
• 1/4 cups Lime Juice

1. For the salad:
2. Mix salad ingredients after chopping, rinsing, and draining. Cover and chill for at least one hour. (I sometimes double the corn, just because I love it, but it taste great with 2 or 4 cups. You can also throw in a 15. oz can of corn, drained, if you don't have a fresh supply.)
3. For the dressing:
4. Mix the dressing ingredients to create a dressing to top the salad. Pour over the salad, and toss well. (Add the dressing right before serving.)

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Taken from tastykitchen.com/recipes/salads/pepper-bean-salad/ (may not work)