3-Bean Salad/ DC Caviar


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)



Combine all ingredients in a large bowl and mix well. Serve cold or room temperature.



Adapted from: ForksoverKnives cookbook


Washington, DC

rooteddish@gmail.com

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