Southwestern Bean 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.