Mexican Bean Salad

"The dressing is absolutely sensational in this bean salad with SO many taste sensations!"
(makes 8 servings)

For the salad:
1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can cannellini beans, drained and rinsed
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 10 oz. package frozen charred* or grilled* corn kernals
1 red onion, chopped

For the dressing:
1/2 cup EVOO
1/2 cup red wine vinegar
2 T. fresh lime juice
1 T. fresh lemon juice
2 T. white sugar
1 T. Kosher salt
1 clove crushed garlic
1/4 cup fresh cilantro
1/2 T. ground cumin
1/2 t. freshly ground* black pepper
1 dash Tabasco* sauce
1/2 t. chili powder

In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together dressing ingredients, and pour over salad. Chill thoroughly, and serve cold with grilled chicken*. 

"I count him braver who overcomes his desires than him who conquers his enemies; for the hardest victory is the victory over self." ~ Aristotle

Have FUN today!!

Love,

MM