Black Bean and Corn Salad
Ingredients
- 2 15.25 ounce cans black beans - drained & rinsed
- 32 ounce bag corn - cooked & slightly cooled
- 10 ounces cherry tomatoes - halved
- 1 large orange sweet pepper - finely diced
- 2 cup spinach leaves - chopped
- 3 tbsp Parmesan cheese
- 4 ounces feta cheese
- 1/4 cup olive oil
- 3 tbsp garlic powder
- salt & pepper to taste
Instructions
- Combine all prepared ingredients to large bowl - toss well to coat with oil & seasonings.
- Chill in refrigerator for about 20 minutes prior to serving.