1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can corn
1 medium red onion, diced

Dressing
1 cup fresh cilantro
1/2 cup cider vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons cumin
3 cloves garlic, minced
1 teaspoon freshly ground pepper
1/2 teaspoon salt
1 1/2 cups extra virgin olive oil
Juice of 1/2 lemon

Process Dressing ingredients in blender until smooth. Pour half of the dressing over salad ingredients and mix. Taste for proper seasoning and adjust accordingly. Refrigerate.

Pour remaining dressing over salad and mix gently just before serving. Serve at room temperature.