Mexican Salad

Makes 4 servings

15-ounce can garbanzo beans
15-ounce can black beans
15-ounce can of corn drained, or cup of frozen corn thawed.
2 tomatoes, diced
1 red or yellow bell pepper, diced
1/2 cup chopped sweet onion
1/2 cup chopped celery
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon olive oil
Juice of 1 lime
2 cups chopped salad greens
1 Mango diced
1/2 cup Mango Salsa

Rinse the beans and corn with cold water and drain. In a large bowl, toss. Dress the salad with the olive oil and lime juice and Mango Salsa.

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