Black Bean Salad

2 cans black beans, drained
15 ounces frozen corn
4 Roma tomatoes, diced
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/4 cup diced green onions
1/4 cup diced pineapple
1 tablespoon chopped cilantro leaves
1 jalapeno, seeded and minced (leave seeds in if you like spice)
4 tablespoons sherry vinegar
Juice of 1/2 lime
3 tablespoons honey
1 tablespoon salt
1 teaspoon black pepper
Pinch ground cumin

Romaine lettuce or mixed greens


Mix all ingredients in a bowl and refrigerate for 1 hour.

Cut up romaine or mixed greens and top with the black bean salsa as a dressing.

*To increase protein add a lean meat such as 3 oz. chicken.
Adapted from

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