mexican corn and bean salad

Ingredients For mexican corn and bean salad

• 2 can

  (15 oz) corn
• 1 can

  (15 oz) garbanzo beans
• 1 can

  (15 oz) kideny beans
• 1 jar

  pimento
• 1 bunch

  green onion chopped
• 1

  chopped and seeded jalapeno, optional
• 2 c

  grape or cherry tomatoes
• dressing
• 1/2 c

  canola oil
• 1/2 c

  red wine vinegar
• 1/4 c

  lime juice, fresh is better
• 2 Tbsp

  sugar
• 1 tsp

  cumin
• 2 tsp

  chili powder
• 1 tsp

  salt
• 1/2 tsp

  garlic powder
• dash or 2 of hot sauce if desired.