Marinated Bean and Corn Salad

15 oz. cans black beans, rinsed and drained

15 oz. can garbanzo beans, rinsed and drained

15 oz. can cannelini beans, rinsed and drained

15 oz. can red kidney beans, rinsed and drained

large can 3 bean salad, not drained

12 oz. frozen corn kernels

white shoepeg corn

1 avocado, peeled, pitted, and diced, optional

1 red or green pepper, diced*

celery, chopped

sweet onion, chopped*

2 fresh tomatoes, chopped

1/2 c. fresh cilantro, optional

Dressing**:

1/2 c. sugar or splenda

2 T. lemon or lime juice

16 oz. bottle ranch dressing

Combine all salad ingredients except avocado and tomatoes in a large bowl. Combine dressing ingredients, and shake well. Pour dressing over salad and place in refrigerator overnight. Just before serving add avocado and tomatoes. Gently stir before serving.

*may substitute frozen fajita vegetables instead: they contain colorful peppers & onions

**Optional dressing:

1 c. olive oil

1/2 c. fresh lime juice

1-2 garlic cloves, minced

2 t. salt

1/4 t. cayenne pepper

Combine and pour over salad, place in refrigerator overnight, followinf same directions as above.