Ingredients
- 16 oz. corn kernels cooked
- 16 oz. kidney beans canned
- 16 oz. chickpeas canned
- 16 oz. pinto beans canned
- 1/2 cup red onion diced
- 1/2 cup olive oil
- 1/8 cup apple cider vinegar
- 1 lemon juiced
- 1/2 tsp. sugar
- 1/4 tsp. salt
- 2 tsp. garlic crushed
- 1/4 cup fresh parsley chopped
- 1/2 tsp. salt
- 1/2 tsp. black pepper
Instructions
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Rinse and drain the beans and corn (if canned).
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In a small bowl, whisk together the olive oil, apple cider vinegar and lemon juice. Add sugar, salt, garlic, parsley, salt and pepper and mix well.
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In a large bowl, combine the beans and red onions. Toss with dressing and let sit 30 minutes to 2 hours at room temperature.
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