Submitted by: Joan

An attractive and tasty salad with a Tex-Mex appeal.

Ingredients

1 can (19oz/540ml) black beans
1 can (19oz/540ml) chickpeas
1 can (14oz/398ml) kidney beans
1 can (12oz/341ml) kernel corn
1 red pepper, diced
1/2 cup chopped celery

Dressing:
3 limes
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 cup chopped fresh cilantro (coriander)
1/4 cup chopped fesh parsley

Directions

1. Drain and discard liquid from all cans, rinse beans and corn under cold running water and drain well.
2. Place drained beans and corn in a large bowl with red pepper and celery.

Dressing:

1. Grate rind from one lime.
2. Squeeze juice from all limes, and whisk together with grated rind, olive oil, cumin and salt. Stir in chopped cilantro and parsley.
3. Pour dressing over bean mixture and toss gently to coat.
4. Refrigerate for several hours or overnight.

This recipe is from Salads.

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