Tex-Mex Salad


Serves 4

1 can (15 oz.) black beans (15 oz.) rinsed and drained
1 can (15. oz) garbanzo beans (15 oz.) drained
1⁄2 c onion finely diced
1 tsp chopped fresh cilantro
1 c red bell pepper diced
2 jalapeno peppers seeded and finely chopped
1⁄4 c olive oil
4 tbsp lime juice
1 tsp ground black pepper
salt to taste

In large bowl, combine all ingredients and mix well.

Refrigerate for 2 hours to allow flavors to blend.