Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Tip: Canned beans are convenient but tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. Or, if you have the time, cook your own beans from scratch.
1 starch, 2 vegetable, 2 lean meat, 1 fat