1\/2 C. canned black bean- drained
\n1\/2 C. canned kidney beans- drained
\n1\/2 C. chickpeas- drained
\n1 C. canned corn- drained
\n1 red pepper- cut into slices
\n1\/2 small yellow onion- chopped
\n3 garlic cloves- chopped
\n1\/4 C. rice vinegar
\n1\/4 C. lemon juice
\n3 T. olive oil
\nPreparation<\/p>\n
In a large bowl, combine first 7 ingredients. In a separate small bowl, whisk together the rice vinegar, lemon juice and olive oil. Pour mixture over bean and vegetable mixture. Toss together. Refrigerate for 1 or more hours. Toss again before serving. Serve cold.<\/p>\n
Yield: 6 servings
\nServing Size: 1\/2 C.<\/p>\n
Calories: 158
\nFat: 7.5g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/2 C. canned black bean- drained 1\/2 C. canned kidney beans- drained 1\/2 C. chickpeas- drained 1 C. canned corn- drained 1 red pepper- cut into slices 1\/2 small yellow onion- chopped 3 garlic cloves- chopped 1\/4 C. rice vinegar 1\/4 C. lemon juice 3 T. olive oil Preparation In a large bowl, combine first 7 ingredients. In a separate small bowl, whisk together the rice vinegar, lemon juice and olive oil. Pour mixture over bean and vegetable mixture. Toss…<\/p>\n