Ingredients:

From Lighthearted Everyday Cooking by Anne Lindsay

• 1 can red kidney beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 can black beans, drained and rinsed
• 2 tomatoes, chopped
• 1 sweet green pepper, chopped
• 1/2 red onion, chopped
• 1/2cup fresh coriander or parsley, chopped

Dressing:

• 1/2 cup olive oil
• 1/4 cup lime juice
• 1 jalapeno pepper, seeded and minced
• 1/2 tsp. salt
• 1/2 tsp. each ground cumin, chili powder, pepper and brown sugar

Directions:

Toss beans, tomatoes, green pepper, red onion and coriander in a large bowl. Whisk together the dressing ingredients, pour over salad and toss well.