Southwestern Bean Salad

  • 1 can of kidney beans, drained
  • 1 can of black beans, drained
  • 1 16 oz. pkg of frozen corn
  • 1/2 of a yellow onion, sliced thin and chopped
  • 3 tomatoes
  • 3 stalks of celery
  • 3 zucchini
  • 2 jalapeño or a can of diced green chiles
  • 3 lemons, reamed
  • 3 TBSP of olive oil
  • 1 TSP cumin
  • Salt and pepper
  • Mix together and let sit overnight before serving. This makes a lot, but it keeps very well as it’s acidic and has no dairy or meat in it. The flavor is spicy and tart with the fresh taste of lemon giving it a lovely bite.

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