A nice addition to a summer picnic or family dinner, packed with good protein and fiber!

Ingredients

381	g (1 can) black beans
378	g (1 can) black eyed peas
375	g (1 can) kidney beans
375	g (1 can) garbanzo beans
2	ears corn, sliced from cob, uncooked
1/4	cup red onion, coarsely chopped
1/4	cup scallions, diced
1/4	tsp jalapenos, finely diced
3	cloves garlic, minced
6	tbsp salsa verde

Directions

1. Open all canned beans and pour contents into large colander, then rinse beans thoroughly to removed canning juices.
   
   
2. Transfer beans to large bowl, and add in remaining ingredients.
   
   
3. Mix well! Can be served immediately, but the flavors marry wonderfully the longer it sits.
   
   

Categories

Salads, Fourth of July

Nutritional Analysis

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol Very low in sodium Very high in dietary fiber High in iron