Cook all of your beans a day ahead or use canned for a quick salad. |
Ingredients: |
| 1/4 cup(s) red wine vinegar |
| 3 tablespoon(s) lime juice |
| 2 garlic cloves - minced to a paste with the sea salt (Learn How) |
| 1/2 cup(s) olive oil blend |
| 1 small onion (red) - peeled and julienned |
| 1 cup(s) butter beans - cooked |
| 1 cup(s) great northern beans - cooked |
| 1 cup(s) pinto beans - cooked |
| 1 cup(s) corn (Learn How) |
| 2 large tomatoes - small diced |
| 1/4 cup(s) cilantro leaves - finely chopped |
| 1/4 cup(s) parsley (flat leaf) - finely chopped |
| 1 pinch salt and pepper - to taste |
| 1 pinch red chile flakes (ground) - to taste |
