Mexican Bean Salad

A delicious Mexican side dish...fresh and light when paired with a heavy Mexican entree.  From Food.com.

Notes:  I left out the garbanzo beans and the chili powder.

• 1 (15 ounce) cans black beans
• 1 (15 ounce) cans pinto beans
• 1 (15 ounce) cans garbanzo beans
• 1 red onions, chopped
• 1 red peppers, chopped
• 1/4 cup chopped fresh cilantro ( 1 T if dried)
• 1 (10 ounce) packages frozen corn
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• 1/2 teaspoon crushed garlic
• 2 tablespoons sugar
• 1 tablespoon kosher salt ( less if regular table salt)
• 1 teaspoon cumin
• 1 teaspoon fresh ground pepper
• 1 dash Tabasco sauce
• 2 dashes chili powder
• 1 avocados, diced
  
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  Drain and rinse beans.
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  Combine beans, onion, red pepper, cilantro and corn in a very large bowl.
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  In a small bowl, whisk together remaining ingredients except for the chili powder.
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  Pour dressing over beans and mix well.
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  Sprinkle a dash of chili powder over the top of the salad.
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  Cover and chill thoroughly.
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  Before serving, toss salad again, then add another dash of chili powder and spread avocado over the top of the salad.  (Don't add the avocado until right before serving.).