Mexican 3 Bean Salad

I love beans...  There, I've admitted it.  Pre-surgery, the humble bean  meant little to me - I could take them or leave them, but now they are a huge part of my eating plan.  They are high in fiber, filling and nutritious.  Plus they have a rich luxurious mouth feel and sit comfortably in my pouch - not to mention TASTY and EASY!

This recipe combines my penchant for beans with the flavors of the southwest for a classic three-bean salad with a Mexican flair.

1/2  cup olive oil
1/4  cup lime juice
1-3 cloves garlic, passed through a garlic press
1  tsp ground cumin, or to taste
1 tsp chili powder, or to taste
Hot sauce to taste
Salt and freshly ground pepper to taste
1  15-ounce can black beans, rinsed and drained
1  15-ounce can kidney beans, rinsed and drained
1  15-ounce can garbanzo beans, rinsed and drained
1  green bell pepper,  cored, seeded, and chopped
1  red bell pepper, cored, seeded, and chopped
1  red onion, chopped
1/2 cup chopped cilantro (coriander leaves)

Combine the olive oil, lime juice, garlic, cumin, chili powder, hot sauce, salt, and pepper in a large bowl and whisk to emulsify. 
Add the remaining ingredients and toss to combine. 
Serve chilled or at room temperature. 

Serves 6 to 8.

Cook's Notes:  If you want to kick up the heat level you can add a chopped and seeded jalapeno or Serrano chili - or a pinch of cayenne.
Best if allowed to marinate for 30 minutes or more.