Legumes Gone Wild

Name: Legumes Gone Wild
Ingredients: 1 c. red kidney beans, cooked; 1 c. chickpeas, cooked; 1 c. black-eyed peas, cooked; 1 c. pinto beans, cooked; 1/2 c. onion; 1 c. water chestnuts; 2 c. cooked brown rice; 1/2 tsp. minced garlic and chili powder; fresh lemon or lime juice

9 ingredients

4 steps

Ingredients

1 c. red kidney beans, cooked
1 c. chickpeas, cooked
1 c. black-eyed peas, cooked
1 c. pinto beans, cooked
1/2 c. onion
1 c. water chestnuts
2 c. cooked brown rice
1/2 tsp. minced garlic and chili powder
fresh lemon or lime juice

Directions

1

Take minced garlic, onion and water chestnuts and cook (in butter spray) in a nonstick skillet about 4 minutes.
2

Remove from heat and add all remaining ingredients, except lemon juice. Return to burner and cook on low until everything is heated.
3

Top with lemon or lime juice.
4

This can also be eaten cold or about room temperature.