Mexican Bean Salad

3 (15-oz.) cans black beans, rinsed and drained
2 (15-oz.) cans kidney beans, drained
1 (15-oz.) can garbanzo beans, rinsed and drained
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 medium red onion or 1-2 bunches green onions, chopped
3-4 jalapeños, seeded and finely chopped (optional)
2/3 c. olive or vegetable oil
1 c. red wine vinegar
6 T. fresh lime juice
2 T. lemon juice
4 T. white sugar
2 T. salt
2 cloves minced garlic
1/2 c. cilantro, chopped
1 T. ground cumin
1 T. black pepper
1 tsp. chile powder

In a large bowl, combine beans, bell peppers, jalapeños, and onion. Combine the remaining ingredients in a small bowl. Pour over bean mixture and stir well to coat. Chill for several hours. Mix well before serving.

(From Aunt K.)