Recipe: Black, White and Red Salsa (bean salad with dressing using chicken broth, no oil

BLACK, WHITE AND RED SALSA

1 (15 1/2 ounces) can black beans, rinsed and drained
1 (15 1/2 ounces) can Great Northern beans, rinsed and drained
1 1/2 cups frozen corn kernels
1 cup chopped red bell pepper
3/4 cup chopped red onion
FOR THE DRESSING:
3/4 cup fat-free, reduced-sodium chicken broth
1 large jalapeno pepper, washed, seeded and minced
2 tablespoons fresh lime juice
1 tablespoon minced fresh oregano (or 1 teaspoon dried, crumbled)
1 tablespoon chili powder
3 garlic cloves, peeled, minced
1 1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a large serving bowl, combine all the ingredients and stir to incorporate. Cover and refrigerate 1 hour to allow the flavors to blend.

Stir again before serving.

Makes about 6 cups
Source: A Guy's Guide to Great Eating by Don Mauer