Ingredients:

1 (15 ounce) can black beans

1 (15 ounce) can pinto beans

1 (15 ounce) can garbanzo beans

1 red onion, chopped

1 red pepper, chopped

3 jalapeños, finely minced

small jar of chopped pimento

1/4 cup chopped fresh cilantro (1 T if dried)

kernels from 3 ears fresh corn

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lime juice

1 tablespoon lemon juice

1/2 teaspoon crushed garlic

3 tablespoons sugar

2 1/2 teaspoons salt

1 teaspoon cumin

1 teaspoon fresh ground pepper

1 teaspoon hot sauce (Cholula's)

1 tsp, chili powder

1 Avocado, diced optional

Directions:

1. Drain and rinse beans.

2. Combine beans, onion, red pepper, jalapeños, jar of chopped pimento, cilantro and corn in a very large bowl.

3. In a small bowl, whisk together remaining ingredients except for the chili powder. Pour dressing over beans and mix well. Sprinkle a dash of chili powder over the top of the salad.

4. Cover and chill thoroughly. This salad can be made the day before! (if using avocado, don't add until right before serving).

Bon Appetit!