Serves 12
4 cans 15 oz. beans ( cannellini and red kidney beans)
2 ½ cups red onions thinly chopped
2 cups green bell peppers medium chopped
2 cups red bell pepper medium chopped
2 cups orange bell pepper medium chopped
2 cups sweet yellow corn
3 Tbsp cilantro
4 bay leaves
½ cup olive oil
½ cup raw apple cider vinegar
1 freshly squeezed lemon juice
2 tsp cumin
2 tsp sea salt
¼ tsp cayenne pepper
· Cook beans for 30 minutes with bay leaves and let cool.
· Chop all vegetables and set aside.
· Mix oil and vinegar with cumin, sea salt, and cayenne pepper.
· In large mixing bowl place cooled down beans and add all
chopped vegetables, then pour oil and vinegar dressing over
bean and vegetable mixture.
[Courtesy of Ted’s Recipes]
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