Legumes Gone Wild - cooking recipe

Ingredients

1 c. red kidney beans, cooked
1 c. chickpeas, cooked
1 c. black-eyed peas, cooked
1 c. pinto beans, cooked
1/2 c. onion
1 c. water chestnuts
2 c. cooked brown rice
1/2 tsp. minced garlic and chili powder
fresh lemon or lime juice

Preparation

Take minced garlic, onion and water chestnuts and cook (in butter spray) in a nonstick skillet about 4 minutes.
Remove from heat and add all remaining ingredients, except lemon juice. Return to burner and cook on low until everything is heated.
Top with lemon or lime juice.
This can also be eaten cold or about room temperature.