Bean Salad

This bean salad is fresh, and easy to make. You can make it ahead and keep it in your fridge for a quick lunch!

2 servings

200 ½ mLcan of black beanswashed, strained, and dried

200 ½ mLcan of white beans of choicewashed, strained, and dried

100 ½ mLcan of corn kernelswashed, strained and dried

½red bell pepperdiced

½ cuptomatoes of choicediced

1jalapenosseeded and diced

¼ cupred oniondiced

⅕ cupchopped fresh cilantro

⅕ cupchopped fresh mint

juice of 1 lime

1 ½ tbsp.olive oil

½ tbsp.garlic powder

½ tspsea salt

¼ tspblack pepper

½large avocadopitted and cut into cubes (only when serving or about to eat)

Into a large bowl, combine all the ingredients apart from the avocado and stir till combined.
You can store it in the refrigerator in individual containers or 1 large container.
When serving, serve with the desired amount of avocado on top or tossed into your serving size. I recommend 1 avocado for 4 servings.