More Beans...Can There Ever Be Too Many? I Think Not!

I also recently received this recipe from Morgan for Mexican bean salad that sounds yummy and easy. Perhaps I can make Kelly's black bean soup and Morgan's Mexican bean salad and have a fiesta!

Mexican-style Bean Salad

1 can Black or kidney beans

1 can Romano beans

1 c. Corn kernels, cooked

1/2 c. Onion, thinly sliced
1/2 Sweet red pepper chopped

2 T. Cilantro or parsley, chopped

DRESSING FOR SALAD

1/3 c. Fresh squeezed lemon juice

2 T. Olive oil

Pinch of salt and pinch of pepper

Drain and rinse beans and place in bowl. Add corn, onion, and red pepper. In a small bowl combine lemon juice, olive oil and salt and pepper. Pour over bean mixture and top with cilantro or parsley. Toss to coat.