This is a fast, easy dish that feeds a lot of people. When you're in a pinch and need to bring something to a potluck, this is your dish. Its also a great dish to make to have on hand for the week for lunches and dinners.
The Cancer Survivor's Guide by Dr. Neal Barnard |

Prep Time | 10 minutes |
Servings |
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Ingredients
- 1 can canned kidney beans rinsed and drained
- 1 can pinto beans rinsed and drained
- 1 can black-eyed peas rinsed and drained
- 1 can lima beans or other white bean
- 1 cup frozen corn thawed
- 1 large red bell pepper diced
- 1/2 large red onion diced
- 1/2 cup Italian salad dressing gluten and soy free
- 1 tsp salt
- 1 tsp pepper
Ingredients
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Instructions
- Combine all of the ingredients in a large bowl and toss gently. Serve cold or at room temperature.
- Store in a covered container in the refrigerator, will keep in refrigerator for 3 days.