- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can garbanzo beans, drained
- 2 cups frozen corn kernels
- 1/2 onion, finely diced
- 1 tablespoon chopped fresh cilantro
- 2 jalapeno peppers, seeded and minced (optional)
- 1 red bell pepper, diced
- 1/4 cup olive oil
- 3 tablespoons fresh lime juice
- 1 teaspoon ground black pepper
- salt to taste
- 1/2 teaspoon honey
- In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey. Mix well; refrigerate and allow flavors to blend.
03/04/2017
recipepes.com
Mexican Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
