fiesta bean salad

1/2 c. red wine vinegar
1/4 c. canola oil
1 tbsp. plus 2 tsp. agave nectar
1 tsp. kosher salt
1 tsp. dry mustard
1 tsp. garlic, minced
1/4 tsp. black pepper
1/4 tsp. paprika
1 1/2 c. canned black beans, rinsed and drained
1 1/2 c. red kidney beans, rinsed and drained
1 1/2 c. cannellini beans, rinsed and drained
1 c. frozen corn kernels, thawed
1 c. celery, finely diced
1/2 c. onion, finely diced
1/4 c. green bell pepper, finely diced
1/4 c. red bell pepper, finely diced
1/4 c. yellow bell pepper, finely diced
2 tbsp. fresh parsley, chopped

combine vinegar, oil, agave nectar, salt, mustard, garlic, pepper and paprika in a large bowl; mix well.  add remaining ingredients; mix well.  chill at least 2 hours before serving.  salad will keep up to 4 days in the refrigerator.

*original recipe from you raising your child book.  

margo salad

3 large avocados, diced
6 roma tomatoes, diced
3 green onions
2 cans shoepeg corn (drain)
1 can black eyed peas (drain)
1/2 - 3/4 bottle zesty italian dressing (fat free)

may add garbanzo beans, black beans, sliced olives