Colorful Bean Salad

3 tablespoons olive oil
3 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1/4 cup thinly sliced green onions

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.

Yield: 6 servings

Recipe from Taste of Home