This healthful vegan dish can be eaten as a salad, with tortilla chips, or on a corn or wholegrain tortilla wrap. It’s high in fiber and protein — and will keep you satisfied throughout the afternoon.
15-ounce can kidney beans, drained
15-ounce can black beans, drained
15-ounce can whole kernel corn, drained and rinsed
15-ounce can diced tomatoes, drained
4-ounce can chopped green chiles, drained
1⁄4 cup onion, finely chopped
3 limes, juiced
1 tablespoon canola oil
Salt, pepper, and chili powder to taste.
Preparation: Mix kidney beans, black beans, corn, tomatoes, chiles and onion in a large bowl. Add lime juice, oil, salt and pepper, then toss gently to combine.
Presentation: Chill thoroughly. Transport portions with an ice pack to keep cold until serving.
