Southwest Bean Salad

• 1 (15 ounce) can dark red kidney beans, rinsed and drained
• 1 (15 ounce) can pinto beans, rinsed and drained
• 1 12 cups frozen whole corn, thawed
• 12 cup mile southwest salsa
• 3 tablespoons extra light olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin or 1 teaspoon chili powder

1. Stir all ingredients together in a large bowl.
2. Refrigerate for at least 1 hour for the flavors to blend.
3. Salad may be refrigerated up to 2 days.

dark red kidney beans, pinto beans, corn, mile southwest salsa, extra light olive oil, lime juice, ground cumin

Taken from www.food.com/recipe/southwest-bean-salad-362482 (may not work)