Vegan 3 Bean Salad Wrap

tracy2016 Season, Recipes

Salad Ingredients

  • 1 cup fresh tomatoes, diced
  • 1/3 cup fresh green peppers, diced
  • 1/3 cup red onions, diced
  • 1 tsp fresh basil, minced
  • 1 cup low sodium canned pinto beans, drained
  • 1 cup low sodium canned kidney beans, drained
  • 1 cup low sodium canned Great Northern beans, drained
  • 1 cup low sodium canned corn, drained

Dressing Ingredients

  • 1/2 tsp lemon juice
  • 1/8 tsp dry mustard
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • ½ tsp Mrs. Dash seasoning
  • 3 tsp sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon balsamic vinegar
  • ½ cup canola oil

Wrap Ingredients

  • 2 cups romaine lettuce, cut in strips
  • 6 whole grain tortillas, burrito size

Wash and prep all fresh veggies and herbs. Combine beans and corn in mixing bowl. Add fresh veggies (except lettuce) and basil. Mix gently. Prepare dressing by whisking all ingredients thoroughly. Pour over bean and veg mixture and mix gently. Assemble wraps by placing approximately 1 cup of filling and romaine strips in center of wrap. Roll tightly, folding edges in before rolling. Cut in half on the diagonal for a beautiful presentation.
This recipe was created at Chef Challenge 2016, a culinary competition where volunteer chefs from our community worked with teams of WJCC Child Nutrition Services’ staff to create healthy and tasaty recipes for our school lunch menus.  This was one of the winning dishes, created with the expertise of Chef Kylie Kidder, a Colonial Williamsburg Chef Apprentice.

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