Tex-Mex Salad


Serves 4

1 can (15 oz.) black beans (rinsed and drained)
1 can (15 oz.) garbanzo beans (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.