Bean Corn Side Dish (mexican)

Distancing ourselves from both the left and the right, we don’t celebrate homosexual practice, we acknowledge God’s clear revealed word that it is sin; and we don’t hate those who embrace homosexuality, we love them enough to not just collapse under the societal pressure. We speak the truth in love into this confusion, saying, simultaneously, “That’s wrong” and “I love you.” We’re not the left; we say, this is wrong. And we’re not the right; we say, you’re loved. We speak good news, with those sweetest, deepest, most glorious words of the cross — the same words that God spoke us — “You’re wrong, and you’re loved.”

Jonathan Parnell

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Mexican	D/g, Mexican, Vegetarian	6	Servings

INGREDIENTS

1		Chick Peas, 7 1/2 oz
		drained and rinsed
1		Kidney Beans, 7 1/2 oz
		drained and rinsed
1	c	Corn, 8 oz Drained
1		Jalapeno Pepper, seeded
		minced
2		Green onions, sliced includ-
		ing tops
1	c	Picante salsa

INSTRUCTIONS

Mix all ingredients into medium sized bowl, mix well.  Refrigerate at
least one hour - even over night.  Serve with most any mexican meal as
a side dish.  ++ Courtesy of Dale & Gail Shipp, Columbia Md. ++  Posted
to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Oct  20, 98

A Message from our Provider:

“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 408 Calories From Fat: 337 Total Fat: 38.1g Cholesterol: 14.3mg Sodium: 601.2mg Potassium: 263.8mg Carbohydrates: 11.9g Fiber: 4.1g Sugar: 1.5g Protein: 6.3g