Pepper Bean Salad

1	15 oz. can black beans, rinsed and drained
1	15 oz. can kidney beans, rinsed and drained
1	15 oz. can pinto beans, rinsed and drained
1	15 oz. bag super sweet frozen niblet corn
	or 2 Cups fresh corn on the cob kernels
1 	red onion, chopped
2 	garlic cloves, chopped
1 	red bell pepper, seeded and chopped
1 	green bell pepper, seeded and chopped
2 	jalapeno peppers, seeded and chopped 

Dressing:
½ 	cup chopped, fresh cilantro (or 2 Tbls
	dried CILANTRO)	
1 	tsp GROUND CUMIN 
1 	Tbls ALEPPO PEPPER
1 	tsp PENZEYS FRESHLY GROUND PEPPER
1 	tsp SEA SALT
½ 	cup canola oil
½ 	cup red wine vinegar
2	limes, juice of ( ¼ - 1/3 Cup)

In a large bowl, combine the beans, corn, onion, garlic, bell peppers and jalapeno peppers. Toss well. Combine the cilantro, CUMIN, ALEPPO PEPPER, PENZEYS FRESHLY GROUND PEPPER, SEA SALT, oil, vinegar and lime juice in a container with a lid. Shake well to mix thoroughly. Right before serving, pour the dressing over the salad and toss to coat.

LeAnne shares, "This salad is a hit at potlucks."

Serves: 8-10 as a side dish 							Penzy’s