2 med. sized limes
1/2 of 12 oz. jar thick and chunky salsa (about 3/4 c.)
1/3 c. salad oil
1 1/2 tsp. chili powder
1 tsp. salt
1 (16 oz.) can black beans, drained
1 (15 1/2 to 19 oz.) can red kidney beans, drained
1 (15 1/2 to 19 oz.) can garbanzo beans, drained
2 celery stalks, thinly sliced
1 sm. red onion, thinly sliced
1 med.-sized tomato, diced

About 30 minutes before serving or early in the day:

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