Ingredients:
1 can corn
1 can garbanzos
1 can black beans

Rinse all canned vegetables well, then add:

1 can's worth of pico de gallo salsa*
A splash of virgin olive oil

Chill until time to serve.

* Make sure it’s fresh salsa, not cooked salsa. Make your own ahead of time or buy it from Rosita's restaurant if you are in a real time pinch.

Optional: Add finely diced cabbage to stretch your salad or to decrease spiciness.

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