Mexican Bean Salad

In a colander, rinse and drain the beans and corn and put in a bowl.

• 1⁄3 cup Kidney beans, canned
• 2.5 oz Green beans, canned
• ¼ cup Sweet corn, canned

Slice the onion and cut the salad into bite-size pieces. Dice the pepper and add everything to the bowl.

• ½ Onion, red (~ 1.5 oz)
• ½ Romaine lettuce (~ 2.1 oz)
• ½ Bell pepper, yellow (~ 2.5 oz)

Chop the garlic finely. Add the lime juice and garlic to a small bowl.

• ½ Garlic clove (~ 0.1 oz)
• ½ Lime, organic (~ 0.7 oz)

Add the ingredients listed below and mix well. Drizzle the dressing over the salad and toss lightly until coated evenly.

• 1 Tbsp Olive oil
• 1 ⁠½ tsp Agave syrup
• ½ tsp Cumin, ground
• ½ tsp Crushed pepper

Mix thoroughly, season with salt and pepper and top with the grated cheese.

• Salt
• Black pepper
• 2⁄3 cup Vegan cheese, shredded

Enjoy your meal!