Summer Bean Salad

I found a recipe here for Summer Bean Salad and gave it a try; I've been trying to incorporate more beans into our meals, so this was a good start. It was delicious! I decided to throw it into a whole-wheat tortilla and turn it into a filling and nutritious lunch. I would definitely recommend it.

Summer Bean Salad

• 1 (15.5 oz) can of Bush’s black beans, rinsed and drained
• 1 (16 oz) can Bush’s cannellini beans, rinsed and drained
• 1 (16 oz) can Bush’s pinto beans, rinsed and drained (red kidney beans would also work well)
• 1/2 can ( 4oz) chopped green chilies
• 1/2 red pepper, finely chopped
• 1/2 green pepper, finely chopped
• 1/2 red onion, finely chopped
• 1 stalk of celery, finely chopped
• 3 Tbsp, cilantro leaves, finely chopped

Dressing:

• 1/4 cup rice vinegar
• 1/4 cup olive oil
• 2 1/2 Tbsp sugar
• 1/4 tsp garlic powder
• 1/8 tsp. cumin

1. Combine dressing ingredients in a sauce pan. Bring to a boil then remove from heat and cool.
2. While dressing cools, prepared all other ingredients and place in a large bowl.
3. Pour cooled dressing over bean mixture and toss to coat. Makes 6-8 servings.

Happy Summer!