1/2 C. canned black bean- drained
1/2 C. canned kidney beans- drained
1/2 C. chickpeas- drained
1 C. canned corn- drained
1 red pepper- cut into slices
1/2 small yellow onion- chopped
3 garlic cloves- chopped
1/4 C. rice vinegar
1/4 C. lemon juice
3 T. olive oil
Preparation

In a large bowl, combine first 7 ingredients. In a separate small bowl, whisk together the rice vinegar, lemon juice and olive oil. Pour mixture over bean and vegetable mixture. Toss together. Refrigerate for 1 or more hours. Toss again before serving. Serve cold.

Yield: 6 servings
Serving Size: 1/2 C.

Calories: 158
Fat: 7.5g
Fiber: 5g