Yields 4 to 6 servings
Michelle Cehn and I produced a mini-documentary called 7 Days, featuring a young man who went from eating fast food daily to eating a mostly plant-based diet. He was the first person we ever coached. This is the first meal I taught him to make to reclaim his health. While working with this young man, we experienced his highs and lows of lifestyle change, and all three of us emerged on the other side as good friends. You can check it out at 7DaysDoc.com. This recipe is dedicated to that man, my friend Raul.
Ingredients:
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can unsalted corn, drained and rinsed
¾ cup diced tomato
¼ cup chopped cilantro
3–4 tablespoons lemon or lime juice (about 1 small lemon or lime)
Salt, to taste
Optional Additions:
1 avocado, diced, added in step 1
½ cup diced red onion (about ½ medium onion) added in step 1
½ teaspoon minced garlic (about 1 small clove) added in step 1
Directions:
1. In a large bowl, mix together all the ingredients. The salad can be served chilled or at room temperature.
TONI’S TIPS:
>>To make this a meal, serve it over a bed of brown rice. I also recommend adding it to the Loaded Sweet Potatoes recipe (see page 175).
>>If your canned beans and corn have salt, you don’t have to add salt to the dish.
TESTERS’ TIPS:
>>“I like salads with crunch and seasonings, so I recommend adding some matchstick-sized pieces of jicama or carrot, and maybe some cumin or chili powder. If serving over rice, definitely skip the crunchies, but I love this over lettuce!” —Susan M. from Kingsland, GA
MY TIPS:
