Preparation Time: 15 minutes
Chilling time: 2 hours
Servings: 4 to 6
Method: Place beans in a large bowl. Add vegetables and mix well. Add remaining ingredients and toss again to mix. Refrigerate to blend flavours.
HINT: To use fresh corn instead of frozen, cook 2 ears of corn until tender. Cool. Slice from cob and use as directed above.
Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com
|1 15-ounce can black beans, drained and rinsed|
|1 15-ounce can pinto beans, drained and rinsed|
|1 15-ounce can white beans, drained and rinsed|
|1 ⁄ 2 cup diced sweet onion|
|1 stalk celery, diced|
|1 medium red bell pepper, diced|
|1 cup frozen corn kernels, thawed|
|1 ⁄ 2 cup bottled oil-free barbecue sauce|
|1 tablespoon red wine vinegar|
|2 teaspoons Dijon mustard|