Mexican Salad

By Rachel-2

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, drained
• 3 cups frozen corn kernels
• 1/2 onion, diced
• 2 jalapeno peppers, seeded and minced
• 1 red bell pepper, diced
• 3 tablespoons chopped fresh cilantro
• 1 roma (plum) tomato, diced
• 1/2 cup olive oil
• 3 tablespoons fresh lime juice
• 1/2 teaspoon honey
• 1 teaspoon ground black pepper
• salt to taste

Details

Servings 5
Adapted from campingroadtrip.com

Preparation

Step 1

In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit for 1 hour before serving.