Portion Size: ½ cup

Ingredients:     Yields: 8 servings

Ingredients	Notes:
2 cups frozen corn	Thawed
1 can (14 oz.) low sodium kidney beans	Drained and rinsed
1 cup  frozen lima beans	Thawed
1 red pepper	Washed, trimmed and minced.
½ cup red onion	Washed, peeled and minced.
2 tablespoons olive oil
I teaspoon chili powder
Dash of hot pepper sauce	Optional
½ teaspoon salt
¼ teaspoon pepper

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large skillet, heat oil.
2	Add onion and red pepper and cook until tender.
3	Add corn, kidney beans, lima beans, chili powder, salt and pepper.
4	Cook five minutes until heated.	Internal temperature 135 F.
5	Add hot pepper sauce as desired.