Low Fat Bean Salad - cooking recipe

Ingredients

1 (15 ounce) can kidney beans, drained
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can black-eyed peas, drained
1 cup frozen corn, thawed
1 red bell pepper, finely chopped
1 celery, finely chopped
2 green onions, finely chopped
2 garlic cloves, crushed
2 tablespoons chopped fresh parsley
3 tablespoons lemon juice
2 tablespoons olive oil
salt and pepper

Preparation

Combine all ingredients in a large bowl.
Refrigerate overnight, stirring occasionally.
Use your choice of beans.
Rinse the canned beans real well.
Add your choice of vegetables or your own vinaigrette.
Enjoy.