Mexican Corn & Bean Salad

From: OntarioBeans.on.ca

An excellent source of folate, Vitamin C & magnesium. A good source of thiamin, iron & phosphorus. A very high source of dietary fibre.

Ingredient List

3 cups	cooked white pea beans	750 mL
2 cups	frozen corn, rinsed	500 mL
3/4 cup	red sweet pepper diced	175 mL
3/4 cup	medium or hot chunky salsa	175 mL
1	juice of one lime	1
1 tbsp	vegetable oil (such as canola)	15 mL
1	celery stalk, diced	1
2	green onions finely chopped	2
1 tsp	ground cumin	5 mL
1/2 tsp	salt	2 mL
1/4 cup	chopped, coriander	50 mL

Directions

In a large non-reactive bowl, combine all ingredients except the coriander. Chill in the refrigerator for at least 3 hours or overnight. Just before serving, mix in the fresh coriander. Garnish with additional sprigs of coriander and serve.

*Alternative: Use hot salsa, hot sauce, or finely chopped jalapeños for a spicier salad.