Introduction:
This vibrant and zesty bean salad is a delicious way to make use of long-lasting canned foods. It’s packed with nutrients, bursting with flavor, and perfect for any meal—whether you’re prepping for an emergency pantry stash or just want a no-fuss, quick meal.
Ingredients:
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can corn kernels, drained
1 can diced tomatoes with green chilies
1/2 can sliced black olives (optional)
1/2 cup canned pickled jalapeños, chopped (optional)
2 tbsp olive oil
1 tbsp apple cider vinegar (or canned lemon juice)
1 tsp cumin
Salt and pepper to taste
Instructions:
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