Beans and Corn Salad
A three-bean salad with corn, red onion and cilantro in a cumin-lime dressing. It keeps well in the fridge and works as a meal-prep lunch on its own or folded into a wrap.
Ingredients
Dressing
- ¼ cup lime juice
- 2 tablespoon white vinegar
- 2 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon chili powder
- salt and pepper, to taste
Salad
- 1 can black beans, drained and rinsed; 15 ounce can
- 1 can kidney beans, drained and rinsed; 15 ounce can
- 1 can chickpeas, drained and rinsed; 15 ounce can
- 1 cup corn, cooked
- 1 piece red onion, diced
- 1 bunch cilantro, fresh, chopped
- 1 cup quinoa, cooked (optional)
Method
- Drain and rinse all beans.
- Dice onion.
- Combine beans and onion & corn.
- Combine dressing (wet ingred) & seasoning.
- Mix together, add cilantro.
- Combine w/ quinoa.