Cowboy Caviar

1 can black beans
1 can white beans
1 can red kidney beans
1 can sweet corn
5 tomatoes, diced
1/2 large red onion
1 jalapeno
1 cup roughly chopped cilantro

dressing:
1/4 cup canola oil
1/4 cup white balsamic vinegar
1 garlic clove, finely diced
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 tablespoon honey
salt & pepper, to taste

Open cans of beans and corn. Drain using a colander and rinse well. Pour into large bowl. Add in tomatoes, onion, jalapeno and cilantro. Stir.

In a small bowl, whisk all ingredients for dressing together and pour over bean mixture. Stir to coat. Taste and adjust seasonings. The longer this sits, the better. Serve with tortilla chips.

This recipe can be found here.

Skillet Orzo with Tuna

2 Tbsps. extra-virgin olive oil

1 clove garlic, thinly sliced

4 green onions, thinly sliced

1 14 -ounce can diced tomatoes

¼ tsp. dried oregano

1½ cups orzo

Kosher salt and freshly ground pepper

1 (14 –ounce) can cannellini beans, drained and rinsed

1 small bell pepper, thinly sliced

1 (5-ounce) can solid white tuna packed in water, drained

Juice of 1 lemon

Directions

Heat the olive oil in a large skillet over medium-high heat. Add the garlic and half of the scallions and cook, stirring, 1 minute. Add the tomatoes and oregano and cook, stirring, 3 minutes. Stir in 2½ cups water, the orzo, ½ tsp. salt, and pepper to taste. Bring to a boil, then reduce the heat to medium low and stir in the beans. Cover and simmer until most of the liquid is absorbed and the orzo is tender, about 10 minutes.

Add the bell pepper and continue cooking, covered, until tender, about 3 minutes. Stir in the tuna and lemon juice. Season with salt and pepper. Top with the remaining scallions.