Mexican Style Bean Salad
I like this recipe because it is quick and easy and full of flavor, protein and fiber. One half cup serving has 106 calories, 5g of protein and 4g of fiber.
1 can (540g) black or kidney beans
1 can (540 g) 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
1/2 cup lemon juice
2 Tbsp olive oil
Pinch sea salt
Drain and rinse beans and place in bowl. Add corn, onion and red pepper.
In small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over bean mixture. Sprinkle with cilantro, toss to coat.