Mexican Bean Salad

I love making this! It's easy. It tastes great. It looks nice (better than my picture). And it's a lot, so we inevitably have leftovers, which makes for an easy lunch with chips and a side of plain yogurt.


Whisk together:
1/2 cup oil
1/2 cup vinegar
1 Tbsp. lemon juice
2 Tbsp. sugar
1 Tbsp. salt
2 cloves crushed garlic
1/4 cup chopped cilantro
1/2 Tbsp. cumin
1/2 Tbsp. pepper
1/2 tsp. chili powder

Combine in a large bowl:
10oz. corn
one red pepper, chopped
one green pepper, chopped
one small red onion, chopped
45 oz. (three cans) beans - any combination. I usually use two cans black and one can kidney

Stir in the dressing and serve. It's great cold or at room temperature.