1-2-3 Bean Salad with Corn

This salad is the most straightforward, versatile ever. It is filling, nutritious, and travels well. Great for breakfast, lunch or dinner, at home or on the road, it is high in fiber and flavor. A real pleaser that can adapt to any crowd.

Prep Time – 15 mins

Cook Time – 0 mins

Total Time – 15 mins

Course: Appetizer, Breakfast, Lunch, Main Course, Salad, Side Dish, Snack

Cuisine: American, Mediterranean, TexMex, Vegan, WFPB 

Servings: 16 1/2 Cup servings 

Cost: $7 total

Equipment

• can opener

Ingredients

• 1 15.5 oz can Black Beans drained and rinsed
• 1 15.5 oz can Kidney Beans drained and rinsed
• 1 15.5 oz can Garbanzo Beans drained and rinsed
• 1 15.5 oz can kernel Corn drained and rinsed
• 8 oz Grape or Cherry Tomatoes washed and sliced in halves or quarters
• 1 Tbs Apple Cider VInegar
• Garlic, fresh minced or powder to taste
• Sea Salt to taste
• Red flake pepper or finely diced jalapenos to taste, optional

Instructions

1. Drain and rinse all canned beans and corn. Mix all ingredients in a suitable non-reactive bowl to distribute evenly. Allow to sit for 1 hour before serving.
2. Serve room temperature or chilled. Goes well with crackers or tortilla chips.
3. Stores well refrigerated, in a covered bowl, for up to one week.