Ingredients

3 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 15-ounce cans butter beans, rinsed and drained
11-ounce can shoepeg corn, drained
14.5-ounce can zesty chili diced tomatoes, drained
1 small onion, chopped
1/4 cup chopped fresh cilantro

Directions

Combine lime juice, olive oil, vinegar, salt and pepper in large bowl. Add remaining ingredients. Toss to coat. Serves 8.

Note: Fresh cilantro can be replaced with dry parsley, and instead of chilling the dish, serve immediately.

Nutrition information per serving: 115 cal., 4 g fat (1 g saturated fat), 0 mg chol., 697 mg sodium, 20 g carbo., 3 g dietary fiber, 5 g pro.