Bean-Vegetable Salad

Love the various textures and color in this simple, light & refreshing salad. It will last for days chilled which makes it a great make-ahead salad for picnics and gatherings.

Ingredients

1 15 ounce can garbanzos, drained and rinsed

1 15 ounce can black beans, drained and rinsed

1 cup diced red and green bell peppers

2 medium tomatoes, seeded and diced

1/2 cup frozen corn, defrosted or 1/2 cup of fresh corn kernels, parboiled, drained and cooled

1/3 cup diced red onion

3 Tbsp lemon juice

3 Tbsp olive oil

1/4 cup chopped cilantro, including tender stems

1/2 Tsp pepper

Salt to taste

Method

Mix garbanzos, black beans, red and green bell peppers, tomatoes, corn and red onion in a large bowl.

Prepare a dressing of lemon juice, olive oil, salt & pepper.

Add cilantro and dressing to the bean-vegetable mixture, toss well.

Serve at room temperature or chilled.