Southwestern Bean Salad

A wonderful side salad that would compliment any Mexican or Southwestern meal. To make it a main dish, you could add chopped cooked meat of your choice and some shredded Cheddar cheese.

• Ready In: 10 mins
• Serves: 10

Ingredients

• 1 (15 1/2ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 1/2ounce) can garbanzo beans, rinsed and drained
• 2  celery ribs, sliced
• 1  medium red onion, diced
• 1  medium tomatoes, diced
• 1  cup frozen corn, thawed

• DRESSING

• 3⁄4 cup thick & chunky salsa
• 1⁄4 cup  vegetable oil
• 1⁄4 cup lime juice
• 1 1⁄2 teaspoons chili powder
• 1  teaspoon salt (optional)
• 1⁄2 teaspoon ground cumin

Directions

1. In a bowl, combine beans, celery, onion, tomato and corn.
2. In a small bowl, combine dressing ingredients; mix well.
3. Pour over the bean mixture; toss to coat.
4. Cover and chill for at least 2 hours.