Butter Bean Salad

[Guest guest]

Butter Bean Salad

 

2 cans (15 oz. ea.) butter beans, rinsed and drained

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 red onion, chopped

2 cloves garlic, peeled and minced

1 tsp. ground cumin

2 TB extra virgin olive oil

1 large lemon, juiced

Coarse salt and freshly ground black pepper

 

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables

evenly in dressing.

 

Yield: 4 servings.