Ingredients:

• 1 (17-ounce) can whole kernal corm (or 2 cans baby corn), rinsed and drained
• 1 (8-ounce) can kidney beans, drained
• 1 (8-ounce) can garbanzo beans, rinsed and drained
• 1 cup celery, chopped
• 1 cup medium chunky salsa dip
• 1/3 cup red onion, chopped
• 1 (8-ounce) can ripe black olives, sliced

Dressing:

• 1/4 cup red wine vinegar
• 2 tablespoons sugar
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Preparation: Toss all ingredients and refrigerate for 30 minutes before serving.

NUTRITION FACTS

Amount Per Serving

Cals: 1210 From Fat: 29.4

Total Fat: 41g

Cholesterol: 0mg

Sodium: 1760mg

Total Carb: 175g

Dietary Fiber: 43g

Sugars: na

Protein: 45g