Fantastic Mexican Corn And Bean Salad (vegetarian)

Total Time: 24 hrs Preparation Time: 24 hrs

Ingredients

• Servings: 12
• 1 (15 ounce) can garbanzo beans (rinsed and drained, you can use 2 cans if desired)
• 1 (15 ounce) can red kidney beans (rinsed and drained)
• 1 (15 ounce) can black beans (rinsed and drained)
• 1 green bell pepper, seeded and chopped
• 1 small jalapeno pepper (seeded and finely chopped) (optional)
• 1 (15 ounce) can corn niblets, drained (can use two cans)
• 1 red onion, sliced
• 2 cups grape tomatoes (or to taste, added in just before serving)
• 1/2 cup vegetable oil (or use canola oil)
• 1/2 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 3 tablespoons sugar
• 1/2 teaspoon garlic powder (or to taste or use 1 teaspoon fresh minced garlic)
• 1 teaspoon cumin
• 2 teaspoons chili powder
• 1/4 cup finely chopped cilantro
• 2 teaspoons seasoning salt (or to taste, or use 1 teaspoon salt or to taste)
• 1/2 teaspoon black pepper (or to taste)
• tabasco sauce (to taste, or use cayenne pepper to taste)

Recipe

• 1 in a bowl whisk together, oil, vinegar, lime juice, sugar, garlic, cumin, chili powder, cilantro, seasoned salt and black pepper until well combined.
• 2 add in tabasco or hot sauce to taste.
• 3 in a large glass bowl toss together all the beans, bell pepper, jalapeno pepper, corn and sliced red onions.
• 4 pour the dressing over the bean mixture; toss to coat the season with salt and more black pepper if needed.
• 5 cover and chill 24 hours mixing once or twice during chilling time.
• 6 just before serving mix in the grape tomatoes.