Ingredients

• 1/2 c. Black Beans
• 1/2 c. Small White Navy Beans
• 1/2 c. Small Red Beans
• 1/2 c. THRIVE Green Bell Peppers
• 1/2 c. THRIVE Red Bell Peppers
• 1/4 c. THRIVE Celery
• 2 tbsp. Chopped Onions
• 1/4 c. THRIVE Green Chili Peppers
• 1/2 c. THRIVE Tomato Dices - Freeze Dried
• 1 c. THRIVE Sour Cream Powder
• 1/2 c. cold water
• 1/4 can (11.8 oz) V8 juice
• 1 tbsp. THRIVE Tomato Powder
• 1 Limes, juiced
• 1/4 c. Barbecue sauce
• 1/4 tbsp. ground cumin
• 1/4 tbsp. chili powder
• 1/2 tbsp. THRIVE Chefs Choice
• 1/2 c. THRIVE Shredded Colby Jack Cheese - Freeze Dried
• 1/4 bunch cilantro, chopped

Directions

1. Soak beans separately overnight and cook separately in 4 times their volume in salted water until tender (2–3 hours).
2. Drain and cool.
3. Reconstitute vegetables together in a bowl by barely covering them with water. Allow to sit for 10 minutes and then drain any excess water.
4. In a separate bowl, mix remaining ingredients except cheese and cilantro until well blended.
5. Combine dressing, chilled beans, vegetables, cheese, and cilantro and mix. Serve chilled.
6. Top with crispy tortilla chips and cilantro!