Mexican Salad

The dressing of olive oil, lime juice and honey is a nice addition to this traditional bean/corn/pepper/tomato salad. And the jalapeno peppers add a nice bite. A perfect filling for a fluffy brunch omelet, or to spoon onto a serving of scrambled eggs.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 312 Calories

Ingredients

• ½ cup olive oil
• salt to taste
• 1 red bell pepper, diced
• 1 teaspoon ground black pepper
• 1 (15 ounce) can garbanzo beans, drained
• 1 (15 ounce) can black beans, rinsed and drained
• 3 tablespoons chopped fresh cilantro
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons fresh lime juice
• 3 cups frozen corn kernels
• ½ onion, diced
• 1 roma (plum) tomato, diced
• ½ teaspoon honey

Recipe Instructions

Step 1

In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.