Corn Salad

The holidays are coming and there will be plenty of food to eat! For Thanksgiving, all of my siblings bring a dish or two to my parents for dinner. That way, one person isn't left with cooking all day long. Chris and I are usually in charged of the ham, but this time, I also wanted to make a simple and healthy side dish. My family loves vegetables so I literally decided to empty my cupboards and refrigerator to make a salad.

Ingredients:

• 2 cans (15 oz each) sweet corn
• 1 can (15 oz) black beans
• 1 can (8 oz) crushed pineapple
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 large orange bell pepper, chopped
• 1 small red onion, chopped
• 1 bunch of cilantro, chopped
• 1 bunch of green onion, chopped
• 25 mini tomatoes, cut in half
• 4 cloves of garlic, minced
• 1 lemon, extract the juice
• 1 tbsp olive oil
• Salt and pepper to taste

Place all ingredients into a large bowl and gently fold together. 

Cover and refrigerate over night. 

Drain excess fluid before serving.

Makes about 10 cups.

Enjoy!

~Hong