Bean Salad

A spicy bean salad that can also be used as a topping for tostadas.

You will need:

• 1 (14.5 ounce) can black beans
• 1 (14.5 ounce) can dark red kidney beans
• 1 (15 ounce) can garbanzo beans
• 1 (14.5 ounce) can pinto beans
• 1 (10 ounce) package frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 teaspoon cumin
• 2 tablespoons chili powder
• 1 teaspoon lime juice
• 1 (8 ounce) jar chunky salsa
• 1 pinch dried parsley

Instructions:

Pour beans into a colander, and rinse under running water.

In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.

Prep Time: 15 mins/Cooking Time: -/ Total Time: 1 hr 15 mins

Servings: 8

Calories: 237.9