Rainbow Bean Salad w/ a Touch of Lime & Cumin

This bean salad recipe is so tasty, satisfying, and goes well with everything! It has a lot of vegetables, but they go down easier and quicker than you think ;) Perfect for a potluck, a side salad, replacement of salsa, snack, family dinner, meal prep, etc. I can’t help admiring how pretty it looks, and it is also super healthy and nutritious. My husband is not a bean person, but he doesn’t mind this salad recipe -a big win for me!

2 cans of beans of your choice. 15oz (425g) each* -In this video, I used a salad bean mix from Westbrae w/ kidney beans, garbanzo (chickpea) beans, and pinto beans, but you can use your favorite bean(s) like black bean, red beans, and white beans.
1.5 cup of diced tomatoes (2-3 medium size)
1 cup of finely diced carrots (1-3 sticks)
1 cup of diced red bell peppers (1 large)
1.5 cup of finely diced purple onions (1 large)
1 cup of diced green peppers (1 large)
1 cup of diced cucumbers (2 Persian cucumbers from Trader Joe’s)
1 tablespoon of freshly minced garlic (2-3 cloves)
1 cup of corn (can be frozen)
¼ cup of lime juice (2 limes)
½ tablespoon of ground cumin (I like using freshly ground whole cumin)
½ teaspoon of chili powder (optional, or can be less)
2 tablespoons of brown sugar
2 teaspoons of salt (can be added more later)
⅓ cup of extra virgin olive oil