Cowboy Caviar

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1. 1
   In a small bowl, whisk together the olive oil, 2 Tbsp of juice from the lime, balsamic vinegar, chili powder, cumin, salt, and sugar.
2. 2
   Rinse and drain both cans of beans in a colander. Once well drained, transfer them to a large bowl.
3. 3
   Finely dice the bell pepper, tomatoes, jalapeño, and red onion. Try to dice the vegetables into pieces that are roughly the same size as the beans. For a less spicy salad, scrape the seeds out of the jalapeño before dicing. Roughly chop the cilantro.
4. 4
   Add the chopped vegetables to the bowl with the beans.
5. 5
   Pour the dressing over the salad, then stir until everything is well coated. Serve immediately, or refrigerate until ready to eat.