Cucumber, Corn, Black Bean Salad

¼ cup Extra Virgin Olive Oil

¼ cup Lemon juice

¼ cup chopped fresh cilantro or parsley

2 tbsp. Minced garlic

Salt, to taste

Pepper, to taste

2 cans (15.5 oz.) Black beans, drained and rinsed

1 can (15.5 oz.) Kidney Beans, drained and rinsed

1 can (15.5 oz.) Corn, drained

1 ½ cups cucumbers, cut into 1/2-inch cubes

1 cup chopped green bell peppers

1 cup chopped yellow onion

In a small canning jar, add olive oil, lemon juice, cilantro or parsley and garlic. Cover tightly with lid and shake to combine. Season with salt and pepper, to taste.

Add black and kidney beans, corn, cucumber, bell peppers and onions, and toss to coat. Chill or let sit at room temperature for at least 30 minutes before serving to allow flavors to develop. Garnish with additional cilantro and serve.



Note:

Serve salad with hummus, whipped feta or Greek yogurt.