Fit Fuel

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Bean Salad

As promised, here is another healthy grab-and-go recipe to add to your repertoire!

This salad works well with any variety of canned or dried beans. Be sure to thoroughly wash beans before adding them to the mix. Makes 5-6 cups.

Ingredients
1 can organic black beans
1 can organic kidney beans
1 can organic cannellini beans
2 organic bell peppers (select colors of your choice)
1 red onion (half if exceptionally large)
1 can organic sweet corn
2 handfuls fresh cilantro, chopped
1/2 cup cold-pressed organic olive oil
1/2 tsp black pepper
1 tsp chili powder (I chose a chipotle chili powder)
1 tsp cumin
1/2 cup red wine vinegar
1/2 lemon squeeze
1/2 lime squeeze
1 TBL sugar (honey, maple syrup, cane sugar, your choice)
1 tsp Himalayan sea salt (more or less to taste)
1 clove crushed garlic
Dash tabasco

Here’s How
Rinse beans and corn. Chop veggies. Add oil + vinegar. Season to taste. Serve it up!

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