Mexican Bean Salad

Ingredients

• 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, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 red onion, diced
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 1 clove garlic, crushed
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon chili powder, or to taste
• 1 dash hot pepper sauce, or to taste

Directions

1. Combine beans, bell peppers, corn, and red onion in a large bowl.
2. Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
3. Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.