Mexican Bean Salad

Recipe From: Krista
Served at the Memorial Day BBQ.

1 (15 oz) can black beans rinsed, drained

1 (15 oz) can kidney beans drained

1 (15 oz) can cannellini beans drained and rinsed

1 green pepper, chopped

1 red bell pepper chopped

1 green bell pepper chopped

1 (10 oz)  pkg frozen corn

1 red onion chopped

1/2 cup olive oil or grapeseed oil

1/2 cup red wine vinegar

2 tbsp fresh lime juice

2 tbsp fresh lemon juice

1 tbsp sugar

1 tbsp salt

1 garlic clove minced

1/4 cup cilantro

1/2 tbsp ground cumin

1/2 tbsp black pepper

1/2 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 and lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill and serve cold.