Mexican Three-Bean Salad

INGREDIENTS

1 can

each (15 oz) cannellini beans, black beans & kidney beans, drained and rinsed

1 cup

frozen corn kernels, defrosted

3/4 cup

red onion, chopped

1/2 cup

poblano peppers, finely diced

1/2 cup

red bell pepper, finely diced

2 tbsp

chopped fresh parsley

1 tbsp

chopped fresh cilantro

Dressing:

1/4 cup

olive oil

3 tbsp

white wine vinegar

1 tbsp

fresh lemon juice

1/8 tsp

cumin

1/4 tsp

chipotle chili powder

1 clove

garlic, minced

1 tbsp

sugar

salt

pepper