Ashvita shares her recipe for gluten-free bean dip, perfect for a quick snack.

Pinto bean corn salad

If you’re in a hurry you can whip this up in a couple of minutes. It works well as a dip or topping for nachos or an afternoon snack

Ingredients

2 red bell peppers
30 oz canned cooked pinto beans, drained and rinsed
2 cup corn kernels
1 small red onion diced
2 plum tomatoes chopped
4-6 tbs dressing of choice
2 tsp Chipotle Tabasco sauce
1 cup chopped fresh cilantro

Directions

Roast the bell peppers directly over the gas flame or place them under the broiler.
Use tongs to frequently turn the peppers until all the does are blackened.
After the peppers are cooled, peel and remove the seeds and slice them into long strips.
Combine the beans, corn kernels, onions, tomatoes, and bell peppers in a large bowl.
Add enough dressing to coat the peppers and drizzle chipotle sauce.
Top with cilantro and cheese, and grated carrots if you’d like.

Holiday trail mix

Staff reporter Shreya Agrawal shares how to prepare an easy to make trail mix. This mix can be a healthy snack or the perfect gift for friends and family!

Both festive and easy to make, this trail mix is the perfect gift for friends and family!

Ingredients:

1 cup almonds
1/2 cup dried cranberries
1/3 cup Hu chocolate gems
1 cup pecans
1/4 cup pumpkin seeds

Tip: For an even richer flavor, you can stove or oven toast the nuts for 4-6 minutes or until fragrant.

Instructions:

Combine your ingredients in a small mason jar and shake. You can toast the nuts before combining for an even richer flavor.
If you would like, decorate the jar with some festive ribbon and stickers.