bean salad2

INGREDIENTS

1-½ cups (1 can- 15 oz) organic red kidney beans, rinsed & drained well
1-½ cups (1 can- 15 oz) organic black beans, rinsed & drained well
1-½ cups (1 can- 15 oz) organic garbanzo beans, rinsed & drained well
1-½ cups (1 can- 15 oz) whole kernel corn, rinsed & drained well
1 cup diced (1-cm) firm-ripe tomatoes
¾ cup diced (1-cm) green sweet bell peppers
2/3 cup finely diced onions
2/3 cup sliced black olives (optional)
2/3 cup zesty Italian dressing
Salt and pepper to taste (optional)

DIRECTIONS

Mix all above ingredients well.
Let stand in refrigerator for one hour or more before serving.
Serve with corn tortilla chips.
Yields 10 servings (¾ cup/serving)

                             Recipe by: Petronila B. Alcaide

The above recipe is a very good source of complex carbohydrates, a virtually fat free protein, fibers (both soluble and insoluble), vitamins (such as B1, B2, B3) and minerals which include iron, zinc and calcium.