Here is a quick and easy recipe that is great for packing in lunches!
Recipe Title: Cowboy Salad
Recipe Source: Food Hero www.foodhero.org
Number of servings:  8 cups
Time for preparation (including preparation and cooking): 20 minutes
Ingredients:

• 2 cans (15 ounces) black-eyed peas or black beans
• 1 can (15 ounces) corn
• 1 bunch cilantro
• 1 bunch green onions (5 green onions)
• 3 medium tomatoes
• 1 avocado (optional)
• 1 Tablespoon canola or vegetable oil
• 2 Tablespoons vinegar or lime juice
• 1⁄2 teaspoon each salt and pepper

Directions:

• Drain and rinse the black-eyed peas (or black beans) and corn.
• Finely chop the cilantro and green onions.
• Dice the tomatoes and avocados.
• Combine all ingredients in a large bowl.
• Mix oil, vinegar or lime juice, salt and pepper together in a small bowl.
• Pour oil mixture over salad ingredients and toss lightly.
• Refrigerate leftovers within 2 hours.

Notes:

• Serve with your favorite meal or as a snack with tortilla chips.
• Use fresh corn – boil 3 to 4 ears of fresh corn, remove kernels from cob.
• Try adding other vegetables such as sweet or hot peppers or zucchini.
• Freeze extra lime juice to use later.
• Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans