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Mexican Bean Salad

1 15 oz. can black beans, rinsed and drained

1 15 oz. can kidney beans, rinsed and drained

1 15 oz. can cannellini beans, rinsed and drained

1 green bell pepper, chopped

1 red bell pepper, chopped

1 10 oz. pkg. frozen corn kernels, thawed

1 red onion, chopped

1/2 cup olive oil

1 tbsp. lemon juice

2 tbsp. sugar

1 tbsp. salt

1 clove garlic, crushed

1/4 cup fresh cilantro, chopped

1/2 tbsp. ground cumin

1/2 tbsp. black pepper

1/2 cup red wine vinegar

2 tbsp. fresh lime juice

1/2 tsp. chili powder

1 dash hot pepper sauce

In large bowl, whisk together olive oil, vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, black pepper, hot sauce, and chili pepper. Add the other ingredients and mix. Chill thoroughly, serve cold.

— Jerilyn Gerrell, Cleveland, GA

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