This is a simple cold salad with a sensational dressing.  And, you can spice it up to taste.  Feel free to play with the amounts of cumin, chili powder, and hot sauce.  A vegetarian delight for a hot and humid summer day:

Ingredients:

1 15-oz can black beans
1 15-oz can light red kidney beans
1 15-oz can cannellini (white) beans
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 10-oz package frozen corn, defrosted
1 red onion, chopped
1/2 cup olive oil
1/2 cup red wine vinegar
2 Tbsp freshly squeezed lime juice
1 Tbsp freshly squeezed lemon juice
2 Tbsp white sugar
1 tbsp salt
1 clove smashed and finely minced garlic
1/4 cup chopped fresh cilantro
1/2 Tbsp ground cumin
1/2 Tbsp freshly ground black pepper
1 dash red pepper (read: Tabasco) sauce

1/2 tsp chili powder

Procedure:

In a large bowl, combine beans, bell peppers, corn, and red onion
In a small food chopper, add all remaining ingredients, and pulse until the ingredients are well mixed.
Pour dressing over salad fixin’s and mix well.  Chill thoroughly and serve cold.

Serves 8