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Fully Loaded Black Bean Salad

Ginny McMeans
  • 15 minutes
  • Serves 6

INGREDIENTS

1 cup

corn kernels (fresh or frozen)

30 oz

black beans (2 cans 15 ounce each, organic, drained and rinsed)

1

green bell pepper (small, seeded and diced)

1 cup

tomatoes (roma, diced)

1/2 cup

onion (red, finely chopped and you could also used slices green onions if you have picky eaters)

1/4 cup

extra-virgin olive oil

2 tbsp

seasoned rice vinegar

1 tbsp

lemon juice

1 tsp

oregano (dried)

1 tsp

sea salt

1/2 tsp

ground black pepper