Mexican Salad

Serves: 2

Leila Emmerich

1 January 1970

Based on User reviews:

54

Spice

51

Sweetness

48

Sourness

41

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

430 g

Black Bean (can, rinsed and drained)

430 g

Garbanzo Beans (can, drained)

2 cups

Corn Kernel (frozen)

1

Onion (finely diced)

1 tbsp

Cilantro (chopped fresh)

2

Jalapeno Peppers (seeded and minced optional)

1

Red Bell Pepper (diced)

1 cup

Olive Oil

3 tbsps

Lime Juice (fresh)

1 tsp

Ground Black Pepper

1

Salt (to taste)

1 tsp

Honey

Directions:

1

In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey

2

Mix well; refrigerate and allow flavors to blend