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Pita Pocket Stuffers

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Ingredients
  

  • 1 15.5 oz can chick peas garbonzo beans
  • 1 15.5 oz can black beans
  • 1 15.5 oz can kidney beans
  • 1 6.6 oz can whole black olives same size can as beans but goes by dry weight thus the disparity
  • 1 large pepper red, yellow, orange or green
  • 1/2 medium red onion
  • 8 oz. block Monterey Jack cheese
  • 2-3 Tbs taco seasoning mix
  • 1/2 tsp sugar
  • 1/2 cup canola oil
  • 1/4 cup apple cider vinegar
  • Pita pockets halved and/or Boston Bibb lettuce leaves for serving.

Instructions
 

  • Rinse the beans thoroughly and drain.  Put into a large bowl.
  • Drain the black olives, slice, and add to the bowl with the beans.  Alternatively, you can buy a can of sliced black olives.  Drain and carry on.
  • Dice or julienne the pepper and onion.  I cut mine to a 1/2 inch(ish) dice.  Add to the bowl.
  • Cut the cheese to a 1/2 inch(ish) cube.  Add to the bowl.
  • Add the oil, vinegar, sugar, and 2 tbs taco seasoning.  Toss thoroughly yet gently and taste for seasoning.  It will be a bit sharp/acetic at this point.  You may (and I generally do) need to add more taco seasoning.  Toss again, cover with plastic wrap, and refrigerate for a few hours or overnight.  Stir gently before serving.