During the hot summer months, it seems like a crime to turn on the oven or even the stove to make dinner. So how do you incorporate veggies into the meal without heating up the entire house? Here’s a recipe that includes plenty of veggies–but we promise you won’t break a sweat. You can even make it a day ahead and let the flavors incorporate in the fridge overnight.

1 can pinto beans
1 can white beans
1 can garbanzo beans
1 can black beans
1 can corn
1 red onion, chopped
2 medium zucchini, chopped
1 red pepper, chopped
1 carrot, shredded
2 cloves garlic, chopped
1/2 bunch cilantro, chopped
1 lemon, juiced
1 lime, juiced
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1/2 cup canola or olive oil
2 t cumin
1/2 t chili powder
Salt and pepper to taste

1. Using a large colander, rinse the first 5 ingredients and drain thoroughly, then place in a large bowl with the chopped zucchini, onion, pepper, carrot, garlic, and cilantro.

2. Whisk the remaining ingredients together in a small bowl, then pour over the bean and vegetable mixture and toss. Can be served chilled or at room temperature.

Serves 12-14

This is a recipe from our friend Chef Scott Davis, The Culinary Dude who teaches awesome cooking classes to families, parents and kids in Los Altos, Sacramento, Napa, Healdsburg, Los Angeles, Sausalito and San Francisco. For more information email Scott Davis or visit theculinarydudeontour.com for more details.

Photo courtesy of cookbookman17 on Flickr.

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