Ingredients

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can kidney beans, drained

1 (15-ounce) can white kidney beans, drained and rinsed

2 red bell peppers, diced

2 c. frozen corn kernels

1 medium red onion, chopped

Dressing:

1/2 cup olive oil

1/2 cup red wine vinegar

3 Tbsp. fresh lime juice

2 tablespoons white sugar

1 tsp. salt

1 tsp. crushed garlic

1/4 c. chopped fresh cilantro

2 tsp. ground cumin

1 tsp. ground black pepper

1 dash hot pepper sauce (optional)

1/2 teaspoon chili powder (optional)

Directions

In a large bowl, combine the beans, peppers, corn and onion. In a smaller bowl, whisk together the dressing ingredients. Add hot sauce and chili powder if desired. Add the dressing to the vegetable mixture and stir gently. Chill at least an hour to marinate

Makes 12 servings. Each serving has 230 calories, 11 grams (g) fat, 8 g protein, 27 g carbohydrate, 6 g fiber and 260 milligrams sodium.