Spicy Mexican Bean Salad

Cooking Time: 0    Servings: 8-10

Products needed:

• Pinot Noir Wine Vinegar
• Sicilian Lemon Balsamic Vinegar

Ingredients:

• 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 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) package frozen corn kernels
• 1 red onion, chopped
• ½ c Olive Scene bold Extra Virgin Olive Oil
• ½ c Olive Scene Pinot Noir Wine Vinegar
• 1 tablespoon Sicilian Lemon Balsamic Vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 clove crushed garlic
• ¼ c chopped fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon ground black pepper
• 1 dash hot pepper sauce
• ½ 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.
3. Season to taste with hot sauce and chili powder.
4. Pour olive oil dressing over vegetables; mix well.
5. Chill thoroughly, and serve cold.