Lunch 2: Black Bean & Corn Salad

Easy lunches made with leftovers! Perfect for back to school and the office!

4.8 from 6 reviews


  • 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


  1. In a large bowl, combine all ingredients. Divide into lunchboxes and pack along with a plantain chips and fruit.