Two bean salads in (more than) 10 mins
 
Ingredients
  • 1 can Garbanzo Beans-drained & rinsed
  • 1 can Black Beans-drained & rinsed
  • 2 bell peppers
  • 1 onion
  • ½ c. frozen corn
  • 1 avocado
  • handful of chopped cilantro
  • 1 cucumber
  • 1 pint of cherry tomatoes
  • Southwestern Black Bean Dressing:
  • 1 lime
  • 3 TSP Olive oil
  • Pinch of cayenne
  • ¼ tsp. cumic
  • ¼ tsp. garlic powder
  • Salt & Pepper to taste
  • Greek Chopped Salad Dressing:
  • 3 TSP Red wine vinegar
  • ¼ cup olive oil
  • 1 TSP Oregano
  • Salt & Pepper to taste
Instructions
  1. Chop bell peppers, onion, avocado, cucumber, cherry tomatoes, cilantro.
  2. Half the bell peppers, onion, and cherry tomatoes in two medium sized bowls.
  3. Add the frozen corn, avocado, cilantro & black beans to bowl #1.
  4. Add the cucumber and garbanzo beans to bowl #2.
  5. Whisk together the ingredients for the Southwest Black Bean Dressing and pour into bowl #1.
  6. Whisk together the ingredients for the Greek Chopped Salad and pour into bowl #2.
  7. Gently stir to incorporate the dressing into each salad. Refrigerate for atleast 30 mins.
  8. Store in a covered bowl. Stays good in the fridge up to five days.
Recipe by Page and Amber at https://www.pageandamber.com/i-originally-called-this-recipe-two/