Ingredients
1 can (16 ounces) kidney beans, rinsed and drained1 can (16 ounces) black beans, rinsed and drained1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained2 celery ribs, sliced1 medium red onion, diced1 medium tomato, diced1 cup frozen corn, thawedDRESSING:3/4 cup thick and chunky salsa1/4 cup canola oil1/4 cup lime juice1-1/2 teaspoons chili powder1 teaspoon salt1/2 teaspoon ground cumin
Preparation
In a large bowl, combine the beans, celery, onion, tomato and corn. In a small bowl, combine the salsa, oil, lime juice, chili powder, salt and cumin. Pour dressing over the bean mixture; toss to coat. Cover salad and chill for at least 2 hours.
