Three-Bean and Corn Salad

Three-Bean and Corn Salad - Serves 4

This no-cook option is perfect for a quick, light meal or side dish. 

Ingredients:

• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) kidney beans or cannellini beans, rinsed and drained
• 1 can (15 oz) chickpeas (garbanzo beans), rinsed and drained
• 1 can (15 oz) corn, drained
• 1/4 cup vinaigrette dressing (or olive oil, vinegar, salt, and pepper) you can also use Italian dressing.
• 1/4 cup chopped canned or jarred roasted red peppers (optional)

Instructions:

• In a large bowl, combine all beans, corn, and roasted red peppers.
• Pour the dressing over the bean mixture and toss to combine well.
• Serve immediately or chill in the refrigerator for the flavors to meld (it stores well for several days).