Tomato & Black Bean Salad

2 8 ounce cans of black beans (drained and rinsed)

2 8 ounce cans of whole kernal corn (drained and rinsed)

2 medium tomatoes

¼ cup red onion (finely chopped)

2 teaspoons crushed red pepper

2 tablespoons extra virgin olive oil

¼ cup balsamic (or apple) vinegar

dash of sea salt and cracked black pepper to taste

directions

1. Add corn and black beans to a serving bowl. Cut tomatoes into fourths, and add tomatoes and onions.
   

2. Toss the salad with olive oil, vinegar, sea salt, crushed red pepper, and cracked black pepper. Serve chilled.

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