This dish is versatile as a salsa, dip, side dish, or bean salad that does not require refrigeration, making it perfect for potlucks and barbecues. I even serve it on top of burgers or scrambled eggs. The two types of beans make it packed full of heart-healthy fiber. This version does not include corn or tomatoes because of my taste preferences, but feel free to 1 pound of diced tomatoes and 1 cup of sweet corn.
• Prep time: 15 minutes
• Cook time: 1 hour 15 minutes
• Makes 10 servings
Alisha Temples is a nutrition coach and yoga instructor who uses a mindful eating approach to instill healthy eating habits. Her work combines nutrition, yoga, meditation, and gratitude with the goal of bringing her clients as much joy through their health as possible. Alisha is a MyPlate college educator, Healthy At Every Size practitioner, and current MS in Nutrition candidate at Maryland University of Integrative Health. She can be found at alishatemplesnutrition.com, Instagram, Facebook, and Pinterest.