Mexican Corn and Bean Salad

2 (16-ounce) cans white beans, drained and rinsed
2 cups frozen corn, rinsed
3/4 cup red sweet pepper, diced
1/2 cup medium or hot chunky salsa
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 stalk celery, diced
2 green onions, finely chopped
1 teaspoon ground cumin
1/2 teaspoon salt

In a large glass serving bowl, combine all ingredients. Chill in the refrigerator for at least three hours or overnight. Serves 8.

Calories: 137, total fat: 2g, dietary fiber: 5g, protein: 6g, iron: 14 percent