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Black and White Bean Salad

Makes 12 11/2-cup servings. Hands-on time: 15 minutes. Total time: 15 minutes.

1 15 1/2-ounce can Great Northern Beans, rinsed and drained

2 15 1/2-ounce cans black beans, rinsed and dried

2 tomatoes, chopped

1 large red pepper, diced

2 cups frozen yellow corn, thawed

1 bunch green onions, cleaned and sliced

1 cup store-bought salsa

1/4 cup red wine vinegar

1/3 cup chopped fresh cilantro

1/4 teaspoon ground black pepper

In a large bowl, gently stir beans and tomatoes together, taking care not to mash beans. Combine red pepper, corn and green onions and stir into bean mixture. Set aside.

In a small bowl, combine salsa, vinegar, cilantro and black pepper. Whisk until well-blended. Pour over vegetable mixture and toss gently.

Nutrients per serving: 90 calories, 5 grams protein, 19 grams carbohydrate, 1 gram fat, 0 milligrams cholesterol, 5 grams fiber, 290 milligrams sodium.

- Adapted from "Cooking Healthy Across America" by the American Dietetic Association