Four Bean Salad - Center for Nutrition Studies

Ingredients

• 1 15 oz can dark kidney beans, rinsed and drained
• 1 15 oz can cannellini beans, rinsed and drained
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can garbanzo beans, rinsed and drained
• 2 cups corn, fresh or frozen
• 1 large red bell pepper, diced
• ½ cup finely chopped red onion
• ¼ cup vinegar
• Juice of 1 lemon
• 2 tsp ground cumin
• 1 tsp ground coriander
• ⅛ tsp cayenne