Ingredients
3 tablespoons olive oil3 tablespoons red wine vinegar1/2 teaspoon garlic powder1/2 teaspoon ground cumin1/4 teaspoon salt1/4 teaspoon pepper1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (11 ounces) Mexicorn, drained1/4 cup thinly sliced green onions
Preparation
In a large bowl, combine the first six ingredients. Add the beans, corn and onions; stir to coat. Cover and refrigerate until serving. Serve with a slotted spoon.
