Black Bean, Corn And Tomato Mexican Salad

• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Sweet Whole Kernel Corn (drained)
• 2 cups Sliced Grape Tomatoes
• 3 stalks Chopped Green Onions
• 1/4 cups Diced Red Onion
• 1/3 cups Chopped Cilantro
• 1 whole Lime, Juiced
• 1/2 whole Lemon, Juiced
• 1/8 teaspoons Coarse Garlic Salt
• 2 pinches Black Pepper
• 1/8 teaspoons Chili Powder
• 1 teaspoon Olive Oil
• 1/2 cups Crumbled Feta Cheese

1. In a large bowl combine the drained and rinsed beans, drained corn, tomatoes, onions and cilantro.
2. In a small bowl gently whisk together the lime and lemon juice, salt, pepper, chili powder and oil. Pour the lime juice mixture into the bigger bowl and mix together.
3. Stir in feta cheese and refrigerate until ready to serve. This salad is best served cold and is even better the next day. I like to serve this as a side to grilled meats or as a light lunch with sliced avocado and chips.

black beans, kernel, grape tomatoes, green onions, ubc, cilantro, lemon, garlic salt, black pepper, chili powder, olive oil, feta cheese

Taken from tastykitchen.com/recipes/salads/black-bean-corn-and-tomato-mexican-salad/ (may not work)