Bean & Corn Salad

Nature's first foods being beans and corn, this back to earth recipe is full of iron, protein and complex carbs… perfect any time of year!

Ingredients:

• 2 cups kidney beans, cooked or canned
• 1 cup chick-peas, cooked or canned
• 1 cup corn kernels
• 6 green onions or leeks, chopped
• 2 tomatoes, sliced
• handful of sprouts

Dressing: use tofu dressing or balsamic vinaigrette (2 tbsp. olive oil + 1-1/2 tbsp. balsamic vinegar).

Steps/Methods:

1. If using dried kidney beans and chick-peas, soak overnight and cook until soft. Drain.
2. In a large bowl, combine the kidney beans, chick-peas, and corn.
3. Mix in onions and mix well.
4. Place sliced tomatoes along edges of bowl. Top with sprouts.
5. Pour dressing over salad.
6. Refrigerate for several hours until flavors well-blended.