Summer Fiesta Bean Salad Recipe: A Zesty BBQ Side!

Ingredients

• 1 (15-ounce/425g) can kidney beans, drained and rinsed
• 1 (15-ounce/425g) can black beans, drained and rinsed
• 1 (15-ounce/425g) can cannellini beans (white kidney beans), drained and rinsed
• 1 red bell pepper, cored, seeded, and diced (about 1 cup)
• 1/2 red onion, finely diced (about 1/2 cup)
• 1 cup frozen corn kernels, thawed
• 1/2 cup chopped fresh cilantro
• 1 jalapeño, finely minced (seeds removed for less heat, optional)
• 1/4 cup extra virgin olive oil (60ml)
• 1/4 cup lime juice (60ml) (from about 2-3 limes)
• 2 tablespoons red wine vinegar (30ml)
• 1 tablespoon honey (15ml)
• 1 teaspoon chili powder (5ml)
• 1/2 teaspoon ground cumin (2.5ml)
• 1/4 teaspoon salt (1.25ml), or to taste
• 1/4 teaspoon black pepper (1.25ml), or to taste