Mexican Style Bean Salad

A truly frugal salad, filling enough to be the main dish for a lunch. Even cheaper when you use beans you have cooked from dried!

1 can (or 19oz.) black or kidney beans
1 can (or 19oz.) romano beans or chickpeas
1 cup cooked corn kernels
1/2 cup thinly sliced onion
1/2 sweet red pepper, chopped
2 Tbsp chopped fresh cilantro or parsley

Drain and rinse beans and place in a bowl. Add corn, onion, and red pepper.

1/3 cup lemon juice
2 Tbsp olive oil
Pinch salt
Pinch pepper

In a small bowl, whisk together lemon juice, olive oil, salt and pepper. Pour over bean mixture. Sprinkle with cilantro; toss to coat.