Bean Salad

As we transition to spring, I look forward to eating more green salads.
I have been making several different bean salads as toppers. This is one
of my new favorites. I really like the mix of corn and beans with greens!

1 1/2 cups of corn (frozen works well, always organic!)

1 1/2 cups of your favorite beans cooked or canned rinsed well (I used Eden brand small red beans today.)

bean salad1/3 cups small diced red onion

1 cup diced cucumber

1 1/2 cups diced tomatoes ( I used cherries today)

2 Tablespoons chopped cilantro or parsley

Juice and zest of one lime

1/2 teaspoon smoked paprika

1/2 teaspoon salt

2 teaspoons of olive oil ( I am trying to keep my fats to a minimum and this seemed like plenty for this salad)

Toss all of the above except the oil, into a container and stir. Drizzle olive oil and stir some more. Allow to rest in refrigerator for several hours or over night for the flavors to develop. Serve over salad, greens or even rice!  Enjoy!!

 

 

 

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