Southwestern Summer Bean and Veggie Salad - FEAST

Ingredients

• 1- 15 oz can kidney, pinto or black beans, drained. rinsed
• 1 cup corn, frozen and thawed, fresh, or canned
• 1 cup red, yellow, green or orange bell pepper, seeded and cut to medium dice
• 1 cup tomato, diced. Substitute using 1-15 oz can diced tomatoes in juice, cup of drained salsa or pico de gallo
• ½ cup red onion, cut to medium dice. Substitute using an equal amount of yellow onions or green scallions
• ½ cup cilantro, chopped
• 1 jalapeno pepper (optional). Seeded, with white membrane removed, minced