Mexican Bean Salad

A couple of nights ago for dinner I wanted something that was really fresh, grain free, yet filling.  So I set out to find a bean salad that we could eat over a bed of leafy greens.  I found this at here at allrecipes.com.  This was so good and would be great as a salsa too.  Enjoy!

Mexican Bean Salad

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 (I used great northern beans)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels (I omitted this since I didn't have fresh corn)
1 red onion, chopped (I used half a red onion)
1/2 cup olive oil (I used 1/3)
1/2 cup red wine vinegar (I used 1/3)
2 tablespoons fresh lime juice
1 tablespoon lemon juice
2 tablespoons white sugar (I used turbinado sugar and I used 1.5 tablespoons)
1 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 pepper sauce (I omitted this)
1/2 teaspoon chili powder

Directions

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, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce (if using) and chili powder.  (I put mine in my blender and blended the the dressing that way.)
Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.