Mexican Bean Salad I

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Servings per recipe: 8

Ingredients

 * 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
 * 1 green bell pepper, chopped
 * 1 red bell pepper, chopped
 * 1 (10 ounce) package frozen corn kernels
 * 1 red onion, chopped
 * ½ cup olive oil
 * ½ cup red wine vinegar
 * 2 tablespoons fresh lime juice
 * 1 tablespoon lemon juice
 * 2 tablespoons white sugar substitute
 * 1 tablespoon salt substitute
 * 1 clove crushed garlic
 * ¼ cup chopped fresh cilantro
 * ½ tablespoon ground cumin
 * ½ tablespoon ground black pepper
 * 1 dash hot pepper sauce
 * ½ teaspoon chili powder

Directions

 * 1) In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
 * 2) In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.
 * 3) Season to taste with hot sauce and chili powder.
 * 4) Pour olive oil dressing over vegetables; mix well.
 * 5) Chill thoroughly, and serve cold.

Nutritional information
Per serving:
 * Calories: 336 | Total Fat: 14.7g | Cholesterol: 0mg | Sodium: 1224mg | Total Carbs: 42.5g | Dietary Fiber: 10.6g | Protein: 11.1g