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Southwestern Bean Salad THM-E

Author Glenda Groff

Ingredients

  • 2 cups black beans, cooked and drained
  • 1 cup corn, cooked
  • 1 cup pinto beans, cooked and drained
  • 3/4 cup diced tomatoes
  • 1/2 cup diced green peppers
  • 1/2 cup red or white diced onion
  • 1/3 cup lime juice
  • 4 teaspoons extra virgin olive oil
  • 1 tablespoons fresh cilantro, chopped
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 1/4 teaspoon black pepper
  • 1 teaspoon chili powder
  • 1 tablespoon THM Gentle Sweet
  • 1 jalapeno pepper, seeded and finely chopped

Instructions

  1. Combine all ingredients together. Chill overnight to combine flavors.  6 Servings.

    *A peeled and diced avocado can be added to the salad for a combined fuel source