Directions:

Start by opening all cans of beans and strain in a colander.  Add beans to a large mixing bowl.  Place frozen corn kernels in the same colander and run under warm water until thawed.  Add to the bean mixture.

Cut the fresh green beans into 1/4” pieces and steam them in the microwave for 1 minute with 3 tablespoons of water in a covered bowl.

Meanwhile, dice the red onion, tomatoes, bell pepper and jalapeño.  Add to the bean and corn mixture along with the steamed green beans and sliced radishes.  Stir well to combine.

As a final step, mince the garlic and chop the cilantro and add both to the mixture.  Squeeze the fresh lime juice over the top and add olive oil, cumin, chile powder and salt & black pepper to taste.

Garnish with fresh cilantro sprigs.

For tacos, sprinkle some shredded iceberg lettuce into a warm tortilla.  Scoop the salad onto the lettuce and serve with Mexican cheese & cilantro sprigs.