Easy Southwester Salad

If I have a busy week coming up and know I won't have much time to cook, I make this salad. It is a nutrition powerhouse with beans, pepitas, and I always serve it over a bed of greens like spinach,argula or romaine.  I like to eat it with a sprouted corn tortilla or whole grain pita.

Enjoy!

Ingredients

  • 3 cups frozen corn, thawed
  • 1 15 ounce can low sodium pinto beans drained and rinsed well
  • 1 15 ounce can low sodium black beans drained and rinsed well
  • 1 red bell pepper chopped
  • 1/4 cup diced red onion
  • 3 limes juiced
  • 3 tablespoons rice vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 tablespoon chili powder
  • 3 chopped fresh cilantro
  • 2 cloves garlic minced
  • ¼ cup pepitas

Instructions

  1. Mix all ingredients until combined. 
  2. Sprinkle the top with pepitas.