Southwestern Bean Salad

(Chilled Salad)


1 can kidney beans, rinsed and drained

1 can black beans, rinsed and drained

2 celery ribs, sliced

1 medium red onion, diced

1 medium tomato, diced

1 cup corn, fresh or frozen*, thawed

Dressing:

3/4 cup thick and chunky salsa

1/4 cup vegetable oil

1/4 cup lime juice

1 1/2 tsp. chili powder

1 tsp. salt, optional

1/2 tsp. ground cumin

In a large mixing bowl, combine the beans, celery, onion, tomato, and corn. Prepare the dressing in a small bowl or jar. Mix well. Pour the dressing over the bean mixture and toss to coat. Cover and chill for at least 2 hours.



Sensational Summer Salads by Marilyn Moll, The Urban Homemaker; copied from Menus 4 Moms