Mexican Bean Salad

By Valerie Villafane

Ingredients - Serves 4

• 2 – 15 oz. cans pinto beans
• 2 – 15 oz. cans black beans
• 12 small corn tortillas
• 1 large red pepper
• 1 cup corn (frozen) 
• 1 small red onion
• 1 jalapeno
• 1 tsp olive oil
• 1 lime
• 1 clove garlic
• 1 tbsp chopped cilantro
• 1 tsp cumin
• Salt & pepper to taste

Preparation

1. Cook the corn according to package directions, & let cool. Add the corn to a large bowl.
2. Drain pinto and black beans. Add them to the bowl.
3. Dice red peppers, red onion, garlic, and jalapeno. Add them to the bowl.
4. Add the cilantro, cumin, and olive oil to the bowl. Squeeze the lime juice into the bowl.
5. Add salt & pepper to taste. Mix the ingredients in the bowl.
6. Heat the tortillas, & serve immediately. 

Nutrition Information - per serving

Calories 401; Carbohydrates 77g; Fat 3g; Protein 17g