Recipe by Jessica Greve

Salad:
1 can (15 1/2 oz) red or kidney beans, rinsed and drained
1 can (15 1/2 oz) black beans, rinsed and drained
1 can (15 1/2 oz) garbanzo beans, rinsed and drained
2 celery ribs, sliced
1 medium red onion, diced
1 medium tomato, diced
1 C corn

Dressing:
3/4 C thick and chunky salsa
1/4 C olive oil
1/4 C lime juice
1 and 1/2 tsp chili powder
1 tsp salt
1/2 tsp ground cumin

1 can (15 1/2 oz) red or kidney beans, rinsed and drained 1 can (15 1/2 oz) black beans, rinsed and drained 1 can (15 1/2 oz) garbanzo beans, rinsed and drained 2 celery ribs, sliced 1 medium red onion, diced 1 medium tomato, diced 1 C corn 3/4 C thick and chunky salsa 1/4 C olive oil 1/4 C lime juice 1 and 1/2 tsp chili powder 1 tsp salt 1/2 tsp ground cumin

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