Mexican-Style Bean Salad

INGREDIENTS:

1 can black or kidney beans

1 can romano beans

1 cup cooked corn kernels

1/2 cup thinly sliced onion

1/2 sweet red pepper, chopped

2 Tbsp. fresh cilantro or parsley

FOR DRESSING:

1/3 cup lemon juice

2 Tbsp. extra virgin olive oil

pinch sea salt & black pepper

PREPARATION:

Drain and rinse beans and place in bowl.

Add corn, onion and red pepper

FOR DRESSING:

In small bowl, whisk together lemon juice, olive oil, salt and peper.

Pour over bean mixture

Sprinkle with cilantro; toss to coat

Nutritional Information (1/2 cup serving size):

Calories:106

Fat: 3g

Protein: 5g

Fiber: 4g

Sodium: 280mg