I love this salad – the mixture of beans make it feel like comfort food and the bell peppers give it a yummy crunch. The salad dressing is also nice and tangy. The prep does take some time, but it makes a big portion (that keeps for about 4 days) so I think it’s worth it.

PlumCooks Bean Salad

1 can black beans
1 can cannellini beans
1 can kidney beans
1 cup frozen corn kernels
1/4 cup cilantro
1 red bell pepper (diced)
1 green bell pepper (diced)

1/2 cup extra virgin olive oil
1/2 cup apple cider vinegar
1 tablespoon lime juice
1 tablespoon stevia
1/2 tablespoon cumin
1/2 tablespoon black pepper
1/4 teaspoon chili powder
1 clove garlic minced

1. Combine all ingredients together in a bowl and whisk well.
2. Let it sit for 15 minutes before mixing into the salad

1. Drain liquid from the cans of beans and lightly rinse before putting them all in a bowl
2. Add the corn kernels and cilantro
3. Dice the bell peppers and add to the mixture
4. Add the dressing – toss well and let it sit for at least 15 minutes before serving. It should be served cold. {The dish actually tastes better the following day after the beans/peppers have absorbed more of the dressing.}

Nutritional info: (calories per serving/recipe serves 8)
300 calories
11 g. protein
38 g. carbohydrates (9 g. fiber)
14 g. fat (2 g. saturated fat)