Three-Can Bean Salad

A friend taught me to make this when I needed a cheap source of protein that was easy to make and would be appetizing during a heat wave. Keeps well in fridge, and seems to taste even better on second day. Very easy to vary: substitute tuna or tofu for ham, and your favourite seasoning for rosemary.

• Ready In: 5 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon lemon juice
• 1  teaspoon dried rosemary
• 1 (12 ounce) can corn kernels, drained
• 1 (19 ounce) can black beans, drained
• 1 (6 1/2ounce) can ham

Directions

1. In medium-sized bowl, combine oil, lemon juice, and rosemary.
2. Add drained corn and beans.
3. Break ham into chunks with fork. Add to bowl. Toss all ingredients together. Refrigerate until ready to serve.