Pepper Bean Salad

This recipe is from the Penzey's spice catalog, one of my favorite new sources for good food ideas. The salad was a big hit at a gathering last weekend.

salad:
1 15 oz. can black beans, rinsed and drained
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can pinto beans, rinsed and drained
1 15 oz. bag super sweet frozen corn, thawed (or 2 cups fresh corn kernels)
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
2 jalapeno peppers, seeded and chopped

dressing:
1/2 cup chopped fresh cilantro
1 tsp. ground cumin
1 Tbsp aleppo pepper (i used ancho chili instead)
1 tsp ground pepper
1 tsp salt
1/4 cup canola oil
1/2 cup red wine vinegar
juice of 2 limes (about 1/4 to 1/3 cup)

Combine salad and dressing ingredients separately and then combine. The recipe says to combine just before serving, but I prefer to let it marinate for a few hours.