Colorful Bean Salad Recipe

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

1 cup fresh or frozen corn, thawed

1 medium green pepper, chopped

1 medium sweet red pepper, chopped

1/2 cup chopped red onion

1 jalapeno pepper, seeded and chopped

2 tablespoons canola oil

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

1-1/2 teaspoons ground cumin

1-1/2 teaspoons chili powder

1 teaspoon sugar

1/2 teaspoon dried oregano

1 tablespoon lime juice