Healtified Mexican Bean Salad

Mexican Bean Salad

Salad:
2 cans black beans, drained, rinsed
1 can dark red kidney beans, drained, rinsed
1 can whole kernel corn
1 1/2 cups grape tomatoes, cut in half
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro

Dressing:
3 T white wine vinegar or cider vinegar
3 T canola oil
1 T chili powder
1/2 tsp salt
1/4 tsp pepper

In large bowl, mix salad ingredients.  In small bowl, mix dressing ingredients with wire whisk until blended.

Pour dressing over salad; toss to mix.  Cover and refrigerate at least 4 hours to blend flavors.