Southwest Bean Salad

Ingredients

• 1 (15 ounce) can dark red kidney beans, rinsed and drained

• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 1/2 cups frozen whole corn, thawed
• 1/2 cup mile southwest salsa
• 3 tablespoons extra light olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin or chili powder

Directions

1. 1

   Stir all ingredients together in a large bowl.

2. 2

   Refrigerate for at least 1 hour for the flavors to blend. Salad may be refrigerated up to 2 days.