3-Bean Salad/ DC Caviar
May 01, 2019
- 1 15 oz. can of kidney beans, drained and rinsed
- 1 15 oz. can of black beans, drained and rinsed
- 1 15 oz. can of pinto beans, drained and rinsed
- 12 oz. frozen corn, thawed
- ½ red bell pepper, diced
- ½ orange bell pepper, diced
- ½ cup red onion, diced
- ¼ cup of fresh parsley, chopped
- ¼- ½ cup of balsamic vinegar, or to taste
- salt and freshly ground black pepper (to taste)
1. Combine all ingredients in a large bowl and mix well. Serve cold or room temperature.
Adapted from: ForksoverKnives cookbook
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