Mexican Bean Salad

•	1 cup white kidney beans (soak 8 hours or overnight, rinse, cook 2 hours or until tender or use canned)
•	1/2 cup zucchini, chopped
•	1/2 cup tomato, chopped
•	1/2 cup green pepper, chopped
•	1/2 cup red onion, chopped
•	1/2 cup parsley, chopped
•	1 cup corn, steamed
•	1 clove garlic, pressed or minced
•	1/2 tsp olive oil
•	1/4 cup lemon juice
•	1/2 tsp cumin seed, toasted
•	Sea salt & black pepper to taste

Cool kidney beans
Mix olive oil & lemon juice together with sea salt & black pepper
Pour over beans
Add remaining ingredients & mix well
Let marinate for 1 hour in the refrigerator
Serve over fresh organic salad greens

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