This recipe is MOST LOVED by Food For Life Class participants nationwide! People just go right home and make this one. They serve it to family, and bring it to parties. It is very pretty to look at, easy to make, and tastes great. Yay. -Jill Ovnik (Vegan Gal, Food For Life Instructor etc.)
1/2 to 1 cup low-fat Italian Salad Dressing
1 (15-ounce) can kidney beans, drained
1 (15-ounce) can pinto Beans, drained
1 (15-ounce) can black-eyed peas, drained
1 (10-ounce) package frozen lima beans, thawed completely (some versions of the recipe say to cook the beans, or to use 1 can of canned lima beans, drained)
1 cup frozen corn, thawed completely
1 large red bell pepper, seeded and chopped
1/2 medium red onion, chopped
1 teaspoon salt
1 teaspoon black pepper
Fresh cilantro, minced, to taste
(May also stir in salsa)
Toss all ingredients together.
Serve cold or at room temperature.
Source: The Cancer Survivor's Handbook, by Dr. Neal Barnard, director of the nationwide Food For Life Program, of which Jill Ovnik is one of the certified instructors; posted by LuAnn for KRT. LuAnn has worked with Jill, also known as Vegan Gal, at the Walk on the Beach (vegan) retreats.
www.cancerproject.org (Many recipes and additional resources)