Spicy Bean Salsa (or Cowboy Caviar)

'Tis the season for pignics and get-togethers! This is a quick, healthy dish that satisfies the masses (and has them begging for the recipe.) It can stand on its own as a side salad, tops grilled chicken with panache and can hold its own on a sturdy tortilla chip. Extra bonus: you make it the day before the event. How's that for stress-free?

• 1 (15 ounce) can black-eyed peas or pinto beans
• 1 (15 ounce) can black beans, rinsed and drained
• 1 package frozen corn, thawed
• 1/2 cup chopped onion (green, red, white)
• 1/2 cup chopped red bell pepper
• 2 jalapeno peppers, diced (optional)
• 4 roma tomatoes, diced
• 2 cloves garlic, minced
• 1/2 c. fresh cilantro, rough chopped

Dressing:

• 1/4 fresh lime juice (3-4 limes)
• 1/2 tsp. salt
• 3T olive oil

1. Rinse and drain beans.
2. In a medium bowl, combine all beans, onion, green bell pepper, jalapeno peppers and tomatoes.
3. In a small bowl, whisk together dressing ingredients, add to rest of salad; mix well. Cover, and refrigerate overnight to blend flavors.   

• 150 cal./serving. Serves 24.