Name: Bean Salad
Yield: 6
Cuisine: American
Ingredients: 2 Cups Black Beans (canned or cooked); 2 Cups Black-EyedPeas (canned or cooked); 1 1/2 – 2 Cups Cherry Tomatoes, halved (can use diced, canned tomatoes instead); 1-2 Cups Frozen Corn; 1 Cup Red Onion, diced; 1 Cup Red Bell Pepper, diced; 1 4-oz Can Diced Chilies; 3/4 Cup Cilantro, minced; Garlic Salt, to taste; Zesty Italian Dressing, to taste; 1 Lime; Lettuce or corn chips, to serve

Ingredients

Scale

2 Cups Black Beans (canned or cooked)
2 Cups Black-EyedPeas (canned or cooked)
1 1/2 – 2 Cups Cherry Tomatoes, halved (can use diced, canned tomatoes instead)
1-2 Cups Frozen Corn
1 Cup Red Onion, diced
1 Cup Red Bell Pepper, diced
1 4-oz Can Diced Chilies
3/4 Cup Cilantro, minced
Garlic Salt, to taste
Zesty Italian Dressing, to taste
1 Lime
Lettuce or corn chips, to serve

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Instructions

Combine all ingredients in a bowl and mix well. Season with garlic salt and dressing, to taste. Serve over lettuce or with chips as a crunchy salsa-esque dip. Enjoy!

Category: Appetizer, Dinner, Lunch, Snack
Cuisine: American, Mexican