Mexican Salad
Posted 21st January 2011
By The Cheweee Lunchbox Team
London
In a mixing bowl, combine the black beans, white beans, corn, onion, cilantro, bell pepper, olive oil, lime juice, pepper, salt, and honey. Mix well; refrigerate and allow flavors to blend.
Serve this salad with pasta or toast for a lighter lunch!
- 1 can black beans, rinsed and drained
- 1 can white beans, drained
- 330 g frozen corn kernels
- 1/2 small onion, finely diced
- 3 g chopped fresh coriander leaves
- 1 red bell pepper, diced
- 60 ml extra virgin olive oil
- 45 ml fresh lime juice
- Salt and pepper to taste
- 3 ml honey