Crisp and Tangy Bean Salad

• 2 cups black beans, cooked or canned, rinsed and drained
• 2 cups red kidney beans, cooked or canned, rinsed and drained
• 2 cups pinto beans or 2 cups romano beans, cooked or canned, rinsed and drained
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 tablespoon ground cumin
• 1 teaspoon ground black pepper
• 14 cup olive oil
• 12 cup red wine vinegar
• 3 tablespoons fresh lime juice
• 2 tablespoons lemon juice
• 5 drops louisiana hot sauce (to taste)

1. Rinse and drain the beans.
2. Pour into a large bowl.
3. In a small bowl, stir together the sugar, salt, cumin, and black pepper.
4. Add the olive oil, red wine vinegar, lemon juice, and lime juice.
5. Add a few drops of hot sauce, as much or as little as you like.
6. Wash, seed, and dice the 3 sweet peppers.
7. I like to cut the peppers to about the same size pieces as the beans.
8. Stir together the beans, peppers, and dressing.
9. Let sit for a couple hours before serving.
10. Stir just before serving.

black beans, red kidney beans, pinto beans, green bell pepper, red bell pepper, yellow bell pepper, white sugar, salt, ground cumin, ground black pepper, olive oil, red wine vinegar, lime juice, lemon juice, drops

Taken from www.food.com/recipe/crisp-and-tangy-bean-salad-481030 (may not work)