Spicy Bean Salad - cooking recipe

Ingredients

1 (15 1/2 ounce) can red kidney beans, drained and rinsed
1 (15 1/2 ounce) can black beans, drained and rinsed
1 (15 1/2 ounce) can chickpeas, drained and rinsed
2 stalks celery, diced
1 medium red onion, minced
1 medium tomatoes, diced
1 cup frozen corn, thawed
Dressing
3/4 cup salsa, i use thick and chunky medium
1/4 cup olive oil or 1/4 cup canola oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt (optional)
1/2 teaspoon ground cumin

Preparation

In a bowl, not metal, mix beans, celery, onion, tomato and corn.
In a small bowl, combine dressing ingredients, mix well.
Pour over bean mixture and toss to coat.
Cover and refrigerate for at least 2 hours.