Bean Salad

Recipe from Leah
Serves LOTS

2 15oz cans of black beans drained
2 15oz cans diced tomatoes with green chilies and spices, drained
1 15 oz can kidney beans, drained
1 15oz can piquitos beans with spices, drained
1 2.25oz can black olives, drained and finely chopped
1 bunch of green onion, sliced finely
2 cups finely chopped celery
5 teaspoons garlic, finely chopped
2 Tablespoons lime juice
2 Tablespoons good quality balsamic vinegar
2 cups purple onion, finely chopped
1 Tablespoon each dried parsley, oregano, and basil
1.5 Tablespoons cayenne pepper powder

This is best if made the night before. Prepare ingredients as described and mix in a big bowl. Cover and refrigerate. About 100 calories for 1 cup.

Leah prefers to eat it like salsa with wheat cracker or tortilla chips because it has a bit of a spicy kick to it, but it is also great as a side to a meal.
(Variation: Added chopped red and green bell peppers and a jalapeno. Make this recipe your own; add or take out what you want!)