COOKING WITH GLORIA GREENE
Yummy 3-Bean Salad
INGREDIENTS
12-14 diced cherry tomatoes
1 avocado chopped, keep on the side
1 can black beans drained and rinsed
1 can pinto beans drained and rinsed
1 can kidney beans drained and rinsed
¼ can black-eyed peas drained and rinsed
½ to 1 can super sweet corn, drained
½ cup red onion diced
½ cup diced yellow bell pepper
½ cup diced green bell pepper
¼ cup black olives
½ cup chopped cilantro and or chopped green
onions
½ cup lime or lemon juice to taste
½ tbsp of olive oil
½ tsp vinegar to taste
Salt and pepper to taste
INSTRUCTIONS
Combine all the ingredients in a trifle glass
bowl or something similar. Keep the avocado
in a separate container with a squirt of lime or
lemon to keep fresh until ready to use. Cover
and refrigerate until ready to eat. Add an
adequate amount of avocado that you will use
per dish. Enjoy!
Spicy recipe: Add ¼ cup chopped jalapeno and
a dash of red pepper flakes.
6 MOMENTUM