Mexican Bean Salad

I discovered this recipe from Allrecipes.com recently and it's definitely a new favorite.  I feel that it's perhaps one of the prettiest salads I've ever made, and it tastes even better than it looks!

http://allrecipes.com/Recipe/Mexican-Bean-Salad/Detail.aspx

• 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
• 1 red onion, chopped
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 clove crushed garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground cumin
• 1/2 tablespoon ground black pepper
• 1 dash hot pepper sauce
• 1/2 teaspoon chili powder

Directions

1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
2. 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 sauce and chili powder.  Note:  I feel like this makes too much dressing.  I usually scale down the dressing entirely, and cut back on the proportion of oil, just to make it a little healthier.  I'm also not a huge fan of olive oil so I have used canola instead.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.

Makes 8 servings.