Mexican Bean Salad

 Original recipe makes 8 servings

    1 (15 ounce) can dark legumes, washed and drained

    1 (15 ounce) can kidney legumes, drained

    1 (15 ounce) can cannellini legumes, cleared and rinsed

    1 green gong spice up, chopped

    1 red gong spice up, chopped

    1 (10 ounce) package freezing maize kernels

    1 red red onion, chopped

    1/2 cup olive oil

    1/2 cup red wine vinegar

    2 tbsps fresh lime juice

    1 tbsp lemon juice

    2 tbsps white sugar

    1 tbsp salt

    1 clove crushed garlic

    1/4 cup sliced fresh cilantro

    1/2 tbsp ground cumin

    1/2 tbsp ground dark pepper

    1 dash hot spice up sauce

    1/2 teaspoon soup powder

Directions

    In a large dish, combine legumes, peppers, freezing maize, and red red onion.
    In a normal size dish, whisk together olive oil, red wine vinegar, lime juice, fresh lemon juice, sugar, salt, garlic, cilantro, cumin, and spice up. Season to taste with hot marinade and soup dust.
    Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.