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Vegetarian

Summer Bean Salad

Lunch

In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice and lemon zest.

 

Drizzle with olive oil and season with salt and pepper.

 

Mix in basil just before serving. 

1 (15-oz) can light red kidney beans, drained and rinsed

1 small onion, diced

1 cup cherry tomato halves

2 tbs. lime juice

1 tbs. olive oil (or as needed)

Salt and pepper to taste

1/3 cup thinly sliced fresh basil

What you will need

Directions

Please discuss variations of recipes with

our nutritionist/nurse to

 personalize for you.

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