Serves:

Ingredients:

--------- DRESSING ---------
1/4 c Sliced green onions
1 c Chopped red bell pepper
drained
1 cn Garbanzo beans (15 oz can)
drained and rinsed
1 cn Black beans (15 ounce can)
drained (15.5oz can)
1 cn Light OR dark kidney beans
--------- SALAD ---------
1 ts Chili powder
1/3 c Vegetable oil
about 2 limes
1/3 c Fresh lime juice
1 c Thick and chunck salsa
1 Medium carrot, thinly sliced

Method:

In small bowl, combine all dressing ingredients; blend well.
In large bowl, combine all salad ingredients.
Pour dressing over salad; toss to coat.
Cover; refrigerate several hours to blend flavors.
From "Picnics & Potlucks," Classic Cookbooks, June 1992; The Pillsbury Company.
Printed in the June 25, 1992, issue of the Los Angeles Daily News.