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Lunch 2: Black Bean & Corn Salad

Easy lunches made with leftovers! Perfect for back to school and the office!
Servings: 4 servings
5 from 2 votes
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Ingredients

  • 15 oz can black beans, rinsed and drained
  • 1 4 oz. Libby’s Whole Kernel Sweet Corn Vegetable Cup, drained
  • ½ 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.
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