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PERDUE® GRAB 'N GRILL® Chicken Thighs, Mesquite Chipotle
4 thick slices beefsteak tomatoes, ripe
1/2 cup lemon vinaigrette
1 teaspoon Sriracha sauce
1 can (15.5 ounces) black beans, drained and rinsed
1 can (15.5 ounces) pinto beans, drained and rinsed
1 can (15.5 ounces) navy beans, drained and rinsed
1 cup scallions, chopped
1/4 cup fresh cilantro, minced
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