Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 package (10 ounces) frozen corn, thawed1/2 cup minced fresh cilantro1/2 cup chopped sweet red pepper1/2 cup chopped green pepper1/4 cup chopped onion1 small jalapeno pepper, seeded and finely chopped, optional2 garlic cloves, minced1/2 cup balsamic vinegar1/4 cup olive oil1 teaspoon chili powder1/2 teaspoon sugar
Preparation
In a large bowl, combine the beans, corn, cilantro, peppers, onion, jalapeno if desired and garlic.
In a small bowl, whisk the vinegar, oil, chili powder and sugar. Pour over bean mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
