Butter Bean Salad

[Guest guest]

Butter Bean Salad

 

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

1 red bell pepper, diced

1 green bell pepper, diced

1 red onion, diced

4 cloves garlic, peeled and minced

2 tsp. ground cumin

4 TB extra virgin olive oil

2 large lemons, juiced

Coarse salt and ground black pepper

 

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

evenly in dressing.

 

Yield: 8 servings.