Mixed Bean Salad w/Veggies

 Serves 12

 

4       cans 15 oz. beans ( cannellini and red kidney beans)

2 ½   cups red onions thinly chopped

2       cups green bell peppers medium chopped

2       cups red bell pepper medium chopped 

2       cups orange bell pepper medium chopped

2       cups sweet yellow corn

3       Tbsp cilantro

4       bay leaves     

½      cup olive oil

½      cup raw apple cider vinegar

1       freshly squeezed lemon juice

2       tsp cumin

2       tsp sea salt

¼      tsp cayenne pepper

 

·    Cook beans for 30 minutes with bay leaves and let cool.

·    Chop all vegetables and set aside.

·    Mix oil and vinegar with cumin, sea salt, and cayenne pepper.

·    In large mixing bowl place cooled down beans and add all 

      chopped vegetables, then pour oil and vinegar dressing over     

      bean and vegetable mixture.

 

                                                                                       [Courtesy of Ted’s Recipes]

 For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.