Bean Salad Salsa

When a friend of mine brought our family some chips and this "salsa," I knew I had to have the recipe! Each of my kids even likes it--and they're not all fans of beans, bell peppers, or onions--so that really says a lot! Even though it's a new recipe for us, it has already made its way firmly into the Family Favorites category. I replaced the white sugar with honey, omitted the hot pepper sauce, and didn't have cannellini beans, but made no other modifications. My friend prefers to half the oils: I like it either way. The original recipe can be found at allrecipes.com.

1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans (or another kind), drained and rinsed
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 ounce) package frozen corn kernels
1 red onion, chopped
1/2 c. olive oil
1/2 c. red wine vinegar
2 Tb. fresh lime juice
1 Tb. lemon juice
1 Tb. honey
1 Tb. salt
1 clove crushed garlic
1/4 c. chopped fresh cilantro
1/2 Tb. ground cumin
1/2 Tb. ground black pepper
1/2 tsp. chili powder

In large bowl, combine beans, bell peppers, frozen corn, and red onion.

In small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, honey, salt, garlic, cilantro, cumin, and black pepper. Add chili powder and season to taste.

Pour olive oil dressing over vegetables. Mix well. Chill thoroughly, and serve cold.