Mexican Bean Salad

This is a colorful, festive and tasty dish, perfect for Cinco de Mayo or any summer entertaining. Also makes a quick'n'handy lunch!


Mexican Bean Salad 

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 bell pepper (red, yellow or green), chopped
1 (10 ounce) package frozen corn kernels (optional)
1 red onion, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon fresh lime juice
1/2 tablespoon lemon juice
1 tablespoon Splenda Granular
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 dash hot sauce (Tabasco)
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, Splenda, salt, garlic, cilantro, cumin, and black pepper.
Season to taste with hot sauce and chili powder.
Pour olive oil dressing over vegetables; mix well.
Chill thoroughly, preferably overnight, and serve cold.

Cook's Notes: This is just a good starting point. Toss in your favorite flavors like thinly sliced scallions, diced tomatoes, cubed avocado or balsamic vinegar - blanched green beans - a can of garbanzos... The sky is the limit!