1 can (15 oz) white beans (great northern or navy work well)
1 can (15 oz) black beans
1 can (15 oz) corn
1 to 2 avocados
1 medium red bell pepper diced about (1/2 cup)
1 to 2 Roma tomatoes diced
2 to 3 tablespoons finely chopped cilantro
1/3 cup Italian dressing (I use Olive Garden lite)
1/2 tablespoon or so lime juice
salt and pepper to taste
Tortilla chips for serving with
Drain the beans and corn together, rinse and let them drain really well (I pat them dry with a paper towel) and put in a bowl.
Toss in the avocado, red pepper, tomato, and cilantro.
Pour the dressing over the top and fold together with a large spoon or spatula until it is evenly coated.
Squeeze the lime juice over the top. Add salt and pepper to taste.
Serve with chips and refrigerate the left overs.
*recipe from Mel's kitchen cafe
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