Bean and Corn Salad

Another pantry-magic lunch.

• 14.5 oz can black beans
• 14.5 oz can pinto or Great Northern beans
• 14.5 oz can diced tomatoes
• 15 oz can corn, or 1.5 cups frozen corn, thawed
• 2 green onions, sliced
• 1 Tbsp olive oil
• 1 Tbsp red wine vinegar, or juice of half a lime
• 1 tsp taco or burrito seasoning
• Salt and pepper to taste

In a medium bowl, combine drained canned goods, onions, oil, vinegar, and seasonings. Serve warmed, room-temp or cold as a side dish, or make it a meal wrapped in a tortilla, on top of lettuce, rice, or tortilla chips. Add toppings such as cheese, sour cream, hot sauce…