Mexican corn and bean slad
Instructions:
High protein salad with fresh Mexican flavours. Great summer side dish 1 cup pinto beans - cooked 1 cup kidney beans - cooked 1 green bell pepper 1 red bell pepper 1 small bunch cilantro 2 garlic cloves - crushed 1 cup fresh corn - cut 1/4 tsp cumin 1 lemon - juiced 1/4 cup soy oil (to taste) salt & black pepper 1 jalapeno pepper - diced (optional)
- Rinse home-cooked or canned beans and put into large mixing bowl.
- Chop up peppers and cilantro and add all remaining ingredients into bowl and mix well.
- For added flavor, you can also mix in a diced jalapeno pepper.
- Chill and serve.