1 can (15 oz.) pinto beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can (14.5 oz.) Mexican-style diced tomatoes
1 can corn
1 onion, chopped
1 red bell pepper, chopped
1/2 cup carrots, chopped
3 garlic cloves, minced
2 Tbsp. red wine vinegar
1/2 tsp. chili powder
1/4 tsp. ground red pepper
• Add beans, chickpeas, tomatoes, corn, onion, pepper, carrots and garlic to a large bowl and mix.
• Add vinegar, oil, chili powder and ground red pepper. Mix to coat evenly.
• Let stand in a refrigerator for 30 minutes, mixing twice.
Makes 8 servings.
Per serving: 136 calories, 3 g fat (0 g saturated), 356 mg sodium, 22 g carbohydrates, 5 g protein, 5 g fiber