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Lunch 2: Black Bean & Corn Salad

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

4.8 from 6 reviews

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

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