Rainbow Scoops
Recipe Information Ingredients Directions Drain and rinse black beans and pour into large mixing bowl. Drain and rinse yellow and white corn and add to bowl.
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Cooking tools:
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spoon
- Refrigerator
- Insulated thermos
- Airtight container
- Insulated lunch bag
- Freezer pack
Ingredients
- 2 15 oz cans black beans
- 1 11 oz can yellow and white corn
- 1 small orange bell pepper, chopped
- 1 small red onion, chopped
- 30 grape tomatoes, quartered
- 1/4 cup fresh cilantro, chopped
- 2 tsp jarred minced garlic
- 2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp crushed red pepper flakes
- 1 bag scoops style tortilla or corn chips
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