MEXICAN BEAN SALAD

1 (15 oz) can black beans

1 (15 oz) can kidney beans
1 (15 oz) can cannellini beans
drained and rinsed
1 green pepper, chopped
1 red pepper chopped
1 (10 oz) package frozen corn kernels
1 red onion, chopped

DRESSING

½ cup olive oil
½ cup red wine vinegar
2 tbsp fresh lime juice
1 tbsp lemon juice
2 tbsp white sugar
1 clove crushed garlic
¼ cup fresh cilantro
½ tbsp ground cumin
½ tbsp pepper
1 dash hot pepper sauce
½ tsp chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot pepper sauce and chili powder. Pour dressing over vegetables and marinate overnight or for a few hours