MEXICAN BEAN SALAD

MEXICAN BEAN SALAD For the salad: 1 can (16 oz.) Black Beans, rinsed and drained 1 can (16 oz.) Kidney Beans, rinsed and drained 1 can (16 oz.) Pinto Beans, rinsed and drained 1 green bell pepper, chopped 1 bag (12 oz.) frozen corn 1 cup red onion, chopped For the dressing: ⅓ cup olive oil ⅓ cup apple cider vinegar ¼ cup chopped fresh cilantro ¼ cup fresh lime juice 1 tbsp. sugar ½ tbsp. ground cumin ½ tbsp. ground black pepper 1 tsp. salt ½ tsp. chili powder 2-3 cloves garlic, finely minced Hot sauce, to taste In a large bowl, combine all of the beans, green pepper, frozen corn, and red onion. In a mason jar, combine all of the dressing ingredients. Shake until well combined. Pour the dressing over the bean mixture. Chill for at least 4 hours. Mix well before serving.