Mexican Bean Salad

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• 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 (15 ounce) can whole kernel corn
• 1 red onion, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 tablespoon salt
• 1 teaspoon minced garlic
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon ground black pepper

1. In a large bowl, combine beans, bell peppers, corn, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, and black pepper.
3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.