Three Bean Salad II

Ingredients

• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced
• 1/4 cup chopped red onion
• 1/2 cup extra-virgin olive oil
• 1/4 cup white wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a large bowl, combine the black beans, chickpeas, kidney beans, corn, bell pepper, and onion.
2. In a small bowl, whisk together the olive oil, vinegar, sugar, garlic powder, oregano, salt, and pepper.
3. Pour the dressing over the bean mixture and toss to combine.
4. Cover and refrigerate for at least 1 hour before serving.

Interesting Facts

• This bean salad is a great source of protein and fiber.
• It can be made ahead of time and stored in the refrigerator for up to 3 days.
• You can customize this salad with any type of beans or vegetables you like.