Mexican Bean Salad
This Mexican bean salad with corn, bell peppers, and red onion is colorful, spicy, and refreshing.
black beans, rinsed and drained
1
(15 ounce) can
kidney beans, rinsed and drained
1
(15 ounce) can
cannellini beans, rinsed and drained
1
(15 ounce) can
green bell pepper, chopped
1
red bell pepper, chopped
1
frozen corn kernels, thawed
1
(10 ounce) package
red onion, diced
1
olive oil
½
cup
red wine vinegar
½
cup
chopped fresh cilantro
¼
cup
fresh lime juice
2
tablespoons
lemon juice
1
tablespoon
garlic, crushed
1
clove
white sugar, or to taste
2
tablespoons
salt, or to taste
1
tablespoon
ground cumin
1 ½
teaspoons
ground black pepper
1 ½
teaspoons
chili powder, or to taste
½
teaspoon
hot pepper sauce, or to taste
1
dash
 Combine beans, bell peppers, corn, and red onion in a large bowl.
  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.
  Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.
