This fresh salad is easy to prepare and assemble. The perfect pack-and-go salad that can be made in large or small batches.

Pinto Bean Corn, & Tomato Salad
2 8 oz. cans of  pinto beans  , drained and rinsed
2 medium tomatoes, cut into fourths
1 8 oz. can or kernal corn , peeled and diced
2 tablespoons extra virgin olive oil
¼ cup balsamic or apple vinegar
sea salt and cracked black pepper to taste
1.    Add pinto beans to a serving bowl. Cut tomatoes into fourths, and add tomatoes and to the bowl.
2.    Toss the salad with olive oil, vinegar, sea salt, and cracked black pepper. Serve chilled.