Mexican Bean Salad

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 green bell pepper, minced
• 1 red bell pepper, minced
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, minced
• 12 cup olive oil
• 12 cup red wine vinegar
• 1 12 tablespoons lime juice
• 1 12 tablespoons lemon juice
• 2 teaspoons white sugar
• 1 teaspoon salt
• 14 cup fresh cilantro, minced
• 12 tablespoon ground cumin
• 12 tablespoon ground black pepper
• 12 teaspoon chili powder
• 1 teaspoon chipotle hot sauce

1. In large bowl, combine black beans, kidney beans, cannelli beans, peppers, frozen corn and red onion.
2. Toss to combine.
3. In a small bowl whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, cilantro, cumin, and black pepper.
4. Season with hot sauce and chili powder.
5. Add dressing to beans and mix well to combine.
6. Transfer to an airtight container and chill 4 hours or overnight to marinate.
7. Serve cold.

black beans, kidney beans, cannellini beans, green bell pepper, red bell pepper, corn kernels, red onion, olive oil, red wine vinegar, lime juice, lemon juice, white sugar, salt, fresh cilantro, ground cumin, ground black pepper, chili powder, hot sauce

Taken from www.food.com/recipe/mexican-bean-salad-494528 (may not work)