1 can dark red Kidney beans, rinsed and drained
1 can Red beans, rinsed and drained
1 can Black beans, rinsed and drained
2 celery ribs, sliced
1 small to medium red onion, diced
2 to 3 Roma tomatoes, diced
1 cup frozen corn, thawed

Dressing:

1 cup thick and chunky salsa
1 cup vegetable or olive oil
1 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt, optional
1/4 teaspoon garlic powder
1/2 teaspoon ground cumin
1/4 teaspoon oregano or marjoram (optional)
pinch cayenne or red pepper flakes, or to taste

In a bowl, combine beans, celery, onion, tomato and corn.

In a small bowl, combine dressing ingredients; mix well. Pour over bean mixture and stir well. Cover and refrigerate for at least 2 hours. Serve with chips or as a salad.

Additional note: You can use 3 cans of any combination of beans, like navy beans, garbanzo beans, etc.

Submitted by: Linda Wright