Bean Salad

Ingredients

• 1 can garbanzo beans , 15 ounce
• 1 can black beans , 14.5 ounce
• 1 can dark red kidney beans , 14.5 ounce
• 1 can pinto beans , 14.5 ounce
• 1 package frozen corn kernels , 10 ounce
• 1 jar chunky salsa , 8 ounce
• 2 tablespoons chili powder
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon lime juice
• 1 pinch dried parsley

Instructions

1. 1

   Rinse canned beans in a colander under running water; drain.

2. 2

   Combine beans and corn in a large bowl; add salsa, chili powder, oil, cumin, and lime juice and toss until evenly combined. Sprinkle with parsley.

3. 3

   Cover the bowl with plastic wrap; chill in the refrigerator before serving, 1 hour.