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.
BEAN AND CORN SALAD
