This is a corruption of another salad that has 4 varieties of beans in it. When I don't want to make enough for a crowd, I use this version. It's pretty healthy and is full of good carbs (especially if you skip the corn).

Ingredients

6 serv.

(15 ounce) can black beans, drained↗1
(15 ounce) can garbanzo beans, drained (chick peas)↗1
cup frozen corn, thawed↗1⁄2 cup
cup sweet red pepper↗3⁄4 cup
cup sweet onion↗3⁄4 cup
cup celery↗3⁄4 cup
cup carrot↗1⁄2 cup
cup salsa, thick and chunky variety1⁄2 cup
tablespoons lime juice↗2 tablespoons
tablespoons olive oil↗2 tablespoons
garlic cloves, grated↗2 cloves
tablespoons cilantro, chopped fine↗2 tablespoons
drops hot pepper sauce↗5 drops
teaspoon salt (to taste)↗1⁄2 teaspoon

Step-by-step instructions

1
Mix together drained beans and thawed corn.
2
Chop red pepper, onion, celery and carrot and add to bean mixture.
3
Add rest of ingredients, stir to mix.
4
Chill for two hours or more before serving.
5
(Hot pepper sauce and salt can be adjusted to taste.).
6
(Cooking time is chilling time.).
7
("Heat" of salsa is up to you.).

Source: food.com

Original recipe ↗

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