This awesome recipe can be used as an appetizer, side dish or the main course. As an appetizer this satisfying veggie -packed crunchy “salad” can be eaten with tortilla chips or better yet the ones shaped like little cups. If you’re looking for a healthier option, make a lettuce wrap or stuff a pita as a nice lunch. It makes a great topping on salads or as a side dish with your favorite meal. This recipe makes a lot! It will last for up to 3 weeks refrigerated. Remember to take your digestive enzymes it is beans after all….
Ingredients:
- 1 tsp Salt
- ½ tsp Pepper
- 1 Tbsp Water
- ⅔ Cup Healthy Oil like Extra Virgin Olive Oil or Avocado
- ¾ Cup Cider Vinegar
- ½ Cup Sugar or Honey
- 15 oz can Pinto Beans
- 15 oz can Pink Beans
- 15 oz can Black Beans
- 15 oz can Black Eyed Peas
- 15 oz can Chickpeas
- 1 Cup Frozen White Corn
- ½ Cup Diced Red Pepper
- ½ Cup Diced Green Pepper
- 1 Cup Diced Celery
- ½ Cup Minced Carrot
Directions:
Step 1: Combine and bring to boil first six ingredients. Let boil for a few minutes and then remove from stove and cool- COMPLETELY
Step 2: In a colander drain and rinse beans and corn. I prefer organic when available.
Step 3: Dice the peppers and celery and mince the carrots.
Step 4: Add all ingredients into a large bowl with cooled marinade and toss well. Refrigerate and serve cold.
