Mexican Salad

I got this recipe from a friend in my ward, Erica Reynolds.  Her kids call it Toot, Toot the Magical Fruit Salad because of all the beans!  We had this on Porter's blessing day!

1 (15 oz) can black beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 (15 oz) can cannellini beans, rinsed and drained
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (10 oz) package frozen corn kernels
1 red onion, chopped
1/2 c. red wine vinegar
1/2 c. olive oil
2 T. fresh lime juice
1 T. lemon juice
2 T. white sugar
1 T. salt
1 clove crushed garlic
1/4 c. chopped fresh cilantro
1/2 T. ground cumin
1/2 T ground black pepper
1 dash hot pepper sauce
1/2 t. chili powder

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

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper.  Season to taste with hot sauce and chili powder.

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