2 med. sized limes
1/2 (12 oz.) jar thick & chunky salsa
1/3 c. salad oil
1 1/2 tsp. chili powder
1 tsp. salt
1 (16 oz.) can black beans, drained
1 (15-19 oz.) can kidney beans, drained
1 (15-19 oz.) can garbonzo beans, drained
2 celery stalks, thinly sliced
1 sm. red onion, thinly sliced
1 med. sized tomato, diced

Into a large bowl, squeeze lime juice; stir in salsa, salad oil, chili powder and salt. Add beans, celery, onion and tomato; toss to mix well. Serve salad at room temperature or cover and refrigerate to serve chilled later. Makes 10 accompaniment servings.