| 1 15 oz | Can black beans, drained and rinsed |
| 1 cup | Frozen corn, thawed |
| 8 | Cherry tomatoes, quartered (gently squeeze out seeds) |
| ½ cup | Minced onion |
| 2 | Medium cloves garlic, pressed |
| ½ cup | Diced red bell pepper |
| 2 tbs | Pumpkin seeds coarsely chopped |
| 1/4 cup | Chopped fresh cilantro |
| 2 tbs | Extra virgin olive oil |
| 3 tbs | Fresh lemon juice |
| | Salt and black pepper to taste |
| | * optional: dandelion greens |
Mix all ingredients together and serve. This salad will keep for a couple of days and gets more flavorful if you let it marinate in the refrigerator for awhile.