Name: Four Bean Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 1 15 oz can dark kidney beans, rinsed and drained; 1 15 oz can cannellini beans, rinsed and drained; 1 15 oz can black beans, rinsed and drained; 1 15 oz can garbanzo beans, rinsed and drained; 2 cups corn, fresh or frozen; 1 large red bell pepper, diced; ½ cup finely chopped red onion; ¼ cup vinegar; Juice of 1 lemon; 2 tsp ground cumin; 1 tsp ground coriander; ⅛ tsp cayenne

By CNS Recipes

(3)

Kidney beans, cannellini beans, black beans and garbanzo beans make up this four bean salad.

Prep: 15 mins Total: 15 mins

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 15 oz can dark kidney beans, rinsed and drained
1 15 oz can cannellini beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 15 oz can garbanzo beans, rinsed and drained
2 cups corn, fresh or frozen
1 large red bell pepper, diced
½ cup finely chopped red onion
¼ cup vinegar
Juice of 1 lemon
2 tsp ground cumin
1 tsp ground coriander
⅛ tsp cayenne

Instructions

1. Place the kidney beans, cannellini beans, black beans and garbanzo beans in a large bowl.
2. Stir in the bell pepper, onion and corn. Whisk the remaining ingredients together and pour over the salad.
3. Toss gently to mix.
4. Chill before serving. Will keep well in the refrigerator for several days.