I made this dish most recently for a corporate food tasting, and made it again for Easter dinner. Both times the dish was well-received. Use it with tacos as a garnish or main protein source, and top it with guacamole (guacamole recipe also posted on website). Packed with fiber and protein, this dish will keep you full.
About 12 servings - only $1.50 per serving
I used canned organic beans and corn. The choice is yours. I find the organic foods to be a bit fresher and much lower in sodium.
1 15.5 oz can organic chick peas/garbanzo beans1 15.5 oz can organic chick peas/garbanzo beans
1 15.5 oz can organic kidney beans
1 15.5 oz can organic black beans
1 15.5 oz can organic non-GMO corn
1 medium red bell pepper diced
1 cucumber chopped
1 15.5 oz can organic diced tomato (or 1 fresh diced tomato)
¾ cup red onion, diced
1-2 tsp minced garlic (from jar or fresh) – add to taste
2 tsp dill or 2 tbsp cilantro (your preference….this one has dill)
5 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Juice of 2 small limes or 1 large lime (could also use lemon)
Dash of Cayenne pepper
Dash of pepper
½ tsp salt (or add more to taste)
Toss all together, chill at least one hour
TIP: Serve this as a side salad to a meal or warm in microwave and use as a filling for tacos.