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CONFETTI BEAN SALAD
(Serves 8-10)

I got this recipe when I was in Minnesota this summer; it’s a great summer salad.  It can be served as a side dish at potlucks and BBQs or even on its own with a cool drink when you are in the mood for something light and quick.  Interesting combination of ingredients; yet very tasty!

1 can (16 ounces) dark red kidney beans, drained but not rinsed
1 can (16 ounces) pinto beans, drained but not rinsed
1 can (16 ounces) black beans, drained but not rinsed
1 cup cucumber, peeled, seeded, and diced
½ cup diced red onion
1 celery stalk, halved lengthwise and then sliced
¼ cup ranch dressing
½ teaspoon garlic powder
1/8 teaspoon ground cayenne pepper; optional
Salt and pepper
2-3 plum/Roma tomatoes, seeded and diced
1½ cups thinly sliced fresh spinach

1. Combine all of the first 9 ingredients into a large serving bowl; season with salt and pepper.  Cover and refrigerate for 1-2 hours or until chilled.
2. Just before serving, gently stir in the tomatoes and spinach.