Southwest Bean and Peppers Salad

One 15 or 16 oz can red kidney or pinto beans, rinsed and drained

1/2 cup diced red bell pepper

1/2 cup diced green bell pepper

1/2 cup sliced ripe olives

1/4 cup finely chopped red onion

1/2 cup picante sauce

1/4 cup bottled Italian salad dressing

1 ripe avocado, peeled, seeded and cut into 1/2-inch pieces

1/3 cup coarsely chopped cilantro (optional)

Shredded or torn lettuce (optional)

Combine beans, red and green pepper, olives and onion in large bowl. Combine picante sauce and dressings; mix well. Toss with bean mixture. Chill, if desired. Just before serving, stir in avocado and, if desired, cilantro. Serve over lettuce, if desired, with additional picante sauce.

Makes 6 servings, about 4 cups salad.

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Cajun Country -- New Iberia, Louisiana