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Ingredients
1 (15 oz.) kidney beans, drained and rinsed
1 (15 oz.) pinto beans, drained and rinsed
1 (15 oz.) white beans, drained and rinsed
1 red bell pepper, diced
1 green pepper, diced
1 jalapeno pepper, minced
½ cup fresh cilantro, chopped
⅓ cup Bragg Apple Cider Vinegar - gluten free
¼ cup olive oil
1 teaspoon sugar
1 teaspoon sea salt
¼ teaspoon black pepper
Instructions
- In a large bowl, combine the beans, green and red peppers, jalapeno and the cilantro.
- In a small bowl, whisk together the olive oil, cider vinegar, sugar, salt and pepper. Then add the dressing to the bean mixture.
- Toss to coat. Serve or can be chilled in the refrigerator for few hours before serving.
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