From cookbook:  Vegetarian Camp Without Coolers —– LINK to BUY ON AMAZON

We love to eat this any time, it’s fab with Tortilla Chips! All the ingredients for this recipe can be found at your local market and super easy to prepare.

4 Servings

1 (15 ounce) can black eye peas or pinto beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (7 ounce) can corn, drained and rinsed
1 bunch of scallions, sliced cross-ways finely
1 (7 ounce) can green chilies, diced
1 small bottle of Italian salad dressing
1 avocado, diced (optional)
1 bunch cilantro, chopped (optional)
1 lime, juiced (optional)
Corn chips or tortillas chips

Drain as much liquid as possible from all cans. Mix contents together. Toss with remaining ingredients. Serve with corn chips or tortillas

Note:  only use ½ a bottle of the Italian dressing and ½ can green chilies. Then people can top their individual servings with more dressing and chilies if they prefer.

Variation:  also good on top of salads. I love avocado so I prefer to use 2 (or more!). Of course, if you have a favorite home-made Italian dressing, use that in place of the store-bought brands.

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