- 1 15.5 oz. can of black beans
- 1 15.5 oz. can of kidney beans
- 2 ears of corn
- 1 green bell pepper
- 1 cucumber
- 1 small red onion
- 1 heaping cup of cilantro
- 2 tomatoes-seeded
- 2 avocados (cut into chunks) optional
- ⅓ cup of olive oil
- ⅓ cup of lemon juice
- 1 tsp of salt
- ½ tsp of black pepper
First, rinse and drain the beans. Place the ears of corn-still in husks- in microwave for 4 minutes. Cool and cut off the kernels. Place beans and corn in a large mixing bowl and set aside. Chop the green pepper, onion, tomatoes and cucumbers into small pieces and add them to the mixing bowl. Roughly chop the cilantro and add it to the mixing bowl as well.
In a small bowl or measuring cup, whisk together the salad dressing ingredients. Once combined, add the dressing to the bean salad mixture and toss to disperse the dressing.
Source: Source: Running On Breakfast - revised and tested by Cindy Bevans