Lunch 2: Black Bean & Corn Salad
- Yield: 4 servings
Ingredients
- 15oz can black beans, rinsed and drained
- 1 (4 oz.) Libby’s Whole Kernel Sweet Corn Vegetable Cup, drained
- 1/2 cup pico de gallo (fresh, chunky salsa)
- Plantain chips (inka chips) for serving
- Fruit
Instructions
- In a large bowl, combine all ingredients. Divide into lunchboxes and pack along with a plantain chips and fruit.
Find it online: https://www.laurafuentes.com/school-lunch-ideas-leftovers/