Mexican Bean Salad

The base recipe is from Allrecipes.com, I just added a few things. This makes quite a big bowl, enough for a potluck. If it's 8 servings, then each is about 250 calories, but those are pretty big servings.

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can garbanzo beans, drained.

1 red bell pepper, chopped

1 (10 ounce) package frozen corn kernels

1/2 red onion, chopped

1/3 cup olive oil

1/3 cup red wine vinegar

2 tablespoons fresh lime juice

1 tablespoon lemon juice

2 tablespoons white sugar

1/2 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

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

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