Mexican Bean Salad - cooking recipe

Ingredients

2 (15 ounce) cans black beans, drained, rinsed
1 (15 ounce) can dark red kidney beans, drained, rinsed
1 (11 ounce) can sweet whole kernel corn, drained
1 1/2 cups grape tomatoes, each cut in half
1 cup chopped green bell pepper (1 medium)
1 cup chopped red bell pepper (1 medium)
1/2 cup sliced green onion (8 medium)
1/4 cup chopped fresh cilantro
3 tablespoons white wine vinegar or 3 tablespoons cider vinegar
3 tablespoons canola oil
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper

Preparation

In large bowl, mix salad ingredients.
In small bowl, mix dressing ingredients with wire whisk until blended.
Pour dressing over salad; toss to mix.
Cover and refrigerate at least 4 hours to blend flavors.