Fantastic Mexican Corn And Bean Salad (Vegetarian) - cooking recipe

Ingredients

1 (15 ounce) can garbanzo beans (rinsed and drained, you can use 2 cans if desired)
1 (15 ounce) can red kidney beans (rinsed and drained)
1 (15 ounce) can black beans (rinsed and drained)
1 green bell pepper, seeded and chopped
1 small jalapeno pepper (seeded and finely chopped) (optional)
1 (15 ounce) can corn niblets, drained (can use two cans)
1 red onion, sliced
2 cups grape tomatoes (or to taste, added in just before serving)
DRESSING
1/2 cup vegetable oil (or use Canola oil)
1/2 cup red wine vinegar
2 tablespoons fresh lime juice
3 tablespoons white sugar
1/2 teaspoon garlic powder (or to taste or use 1 teaspoon fresh minced garlic)
1 teaspoon cumin
2 teaspoons chili powder
1/4 cup finely chopped cilantro
2 teaspoons seasoning salt (or to taste, or use 1 teaspoon white salt or to taste)
1/2 teaspoon black pepper (or to taste)
Tabasco sauce (to taste, or use cayenne pepper to taste)

Preparation

In a bowl whisk together, oil, vinegar, lime juice, sugar, garlic, cumin, chili powder, cilantro, seasoned salt and black pepper until well combined.
Add in Tabasco or hot sauce to taste.
In a large glass bowl toss together all the beans, bell pepper, jalapeno pepper, corn and sliced red onions.
Pour the dressing over the bean mixture; toss to coat the season with white salt and more black pepper if needed.
Cover and chill 24 hours mixing once or twice during chilling time.
Just before serving mix in the grape tomatoes.