Mexican Salad

Ingredients

• 15 ounce black beans rinsed drained canned
• 15 ounce garbanzo beans drained canned
• 2 cups corn kernels frozen
• 1 tablespoon cilantro leaves fresh chopped
• 1 teaspoon ground pepper black
• 0.5 teaspoon honey 
• 2  jalapeño peppers minced seeded
• 3 tablespoons juice of lime fresh
• 0.3 cup olive oil 
• 0.5  onion diced finely
• 1  bell pepper diced red
• 6 servings salt to taste

Equipment

• bowl

Directions

1. In a large bowl, combine the black beans, garbanzo beans, corn, onion, cilantro, jalapenos, bell pepper, olive oil, lime juice, pepper, salt and honey.
2. Mix well; refrigerate and allow flavors to blend.