Categories: day 3, mexican, salad, vegan, vegetarian

Ingredients

• 1 can kidney beans, drained, rinced
• 1 can pinto beans, drained, rinced
• 1 can black beans, drained, rinced
• 1 can corn, drained
• 1 can diced tomatoes, drained
• a bunch of cilantro
• a bunch of green onions
• 1 or 2 avocadoes, pitted and diced
• 1/2 a packet of zezty italian dressing
• 1 4oz can green chilis
• 1 bag tortilla chips

Directions

1. mix salad dressing according to direction on the packet. Mix all other ingredients to gether in a large bowl except for tortilla chips. Add dressing to salad. Toss and eat with chips.

2. Allergy variation:

3. Mix corn, avocado and cilantro with a little oil and salt. May add cold cubed meat (chicken, pork, etc). Serve with Tolerated Tortilla chips

4. Serve with: Quinoa pasta or cooked millet, Spinach salad, apple or pear slices

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