Farewell Fat’s 1-2-3-Bean Ensalada

Makes 4 servings as a main dish, 6 servings as a side dish

Ingredients:

• 1 15 oz can Black Beans (drained and rinsed)
• 1 15 oz can Pinto Beans (drained and rinsed)
• 1 15 oz can Kidney Beans (drained and rinsed)
• 8 oz chunky salsa
• Avocado
• Fat-free Sour Cream

 

Directions:

1. Drain and rinse all the canned beans, and combine in a bowl. (Draining and rinsing is extremely important, which is why it is listed here in the directions and also in the ingredients: you can drastically reduce your sodium intake simply by rinsing the beans of the sauce they are canned in!)

2. Add salsa to the beans and mix completely. (For extra kick, add chili powder/peppers to taste or simply use a spicier salsa). Refrigerate at least fifteen minutes.

3. Top individual servings with sliced avocado and fat-free sour cream to taste. (Important: if you will be serving some of the salad now and saving some for later, do not add the avocado and sour cream in until you are ready to serve.)