This Black Bean Salad is perfect for sending in school lunches or for eating at home during a busy day. I serve it with tortilla chips for the kids and guests and over arugula for me. With the fresh veggies and protein, your kids will love the southwestern flavors!
Drain and rinse the black beans and corn then add to a large bowl.
Chop the red and orange bell pepper, red onions and cilantro and add to the bowl.
Add minced garlic.
Mix well.
Drizzle with olive oil and balsamic vinegar.
Store in a plastic or glass storage container and keep covered in the fridge.
Serve with chips. Or over arugula.
Notes
If your kids are open to it, you can add even more flavor to this salad. Cut up avocado and queso fresco would all be delicious additions to these southwestern flavors.
You can substitute store-bought balsamic vinaigrette to save time or if you don't have plain balsamic dressing at home.
If your family doesn't like cilantro, try another fresh herb like basil or parsley.
To give it a little kick, add some diced jalapenos!
It is very possible that my nutritional calculations are off thanks to not giving the tortilla chips a serving amount. Because no one should tell you how many tortilla chips you should have. Let your heart tell you.