Mexican Black Bean Salad

Ingredients

• ½ teaspoons Olive Oil
• 1 clove Garlic, Minced
• ¼ cups Onion, Diced
• 3-¼ cups Black Beans, Canned, Drained, Rinsed
• 10 ounces, weight Can Rotel Diced Tomatoes With Green Chilies
• ½ cups Bell Pepper, Diced
• ½ cups Corn, Frozen
• ½ cups Edamame Or Soy Beans, Frozen
• 2 Tablespoons Jalapeno, Diced
• ¼ teaspoons Chili Powder
• ¼ teaspoons Cumon
• Cilantro (optional)

Preparation Instructions

In a skillet add olive oil, garlic and onion. Saute for about 2 minutes.

Add the remaining ingredients, and cook until all warmed and juice from tomatoes is evaporated, about 7-10 minutes.