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Serve this as a meal or as a side dish on Taco Tuesdays. 

(Serves 4)

Ingredients

• 1 16 oz. can black beans
• 1 16 oz. can kidney beans
• 1 16 oz. can white or pinto beans
• 1 16 oz. can corn
• 1 red pepper, chopped
• 1 yellow or green pepper, chopped
• 1 red onion, chopped
• 1/2 c. olive oil
• 1/2 c. balsamic vinegar
• 1 T lemon juice
• 2 T sugar
• 1 clove garlic, chopped
• 1/2 T chili powder
• 1/2 T cumin
• 1/4 c. fresh cilantro, chopped
• 1 dash hot pepper sauce, if desired

Directions

Rinse and drain beans and corn. Mix together and add red pepper, yellow or green pepper, and red onion. Whisk together olive oil, balsamic vinegar, lemon juice...

Got ripe avocados? Try this simple and easy-to-make salad with a burst of lime flavor. 

(Serves 1)

Ingredients

• 1/2 t olive oil
• 1/2 t lime juice
• 1/2 carrot, shredded
• 1/2 c. cabbage, shredded
• 4 slices avocado

Directions

Whisk olive oil and lime juice together in a bowl. Add carrots and cabbage. Stir to coat. Gently fold avocado slices into salad. 

Amount Per Serving: Calories 141, Total Fat 9 g, Sodium 72 mg, Total Carbohydrates 14 g, Sugars 5 g, Fiber 6 g, Protein 2 g 

Printed in FLAVORS OF THE WORLD 2018 CALENDAR Healthy Recipes Submitted by UMass Memorial Health Employees