2 med. sized limes
1/2 (12 oz.) jar thick & chunky salsa (about 3/4 c.)
1/4 c. salad or olive oil
1 1/2 tsp. chili powder
1 (16 oz.) can black bens, drained (& rinsed, if you desire)
1 (15 to 19 oz.) can red kidney beans, drained (& rinsed if you desire)
1 (15 to 19 oz.) can garbanzo beans, rinsed & drained
2 celery stalks, thinly sliced
1 sm. red onion, thinly sliced
1 lg. tomato, diced or 1/2 pt. cherry tomatoes, cut in half

Into a large bowl, squeeze lime juice; stir in salsa, oil, chili powder. Add beans, celery, onion and tomato. Toss to mix well. Serve either at room temperature or cover and refrigerate to serve chilled later.