4-Bean Salad Recipe | Dr. McDougall

Ingredients

• 2 15 Ounce Cans Cooked green beans, drained
• OR
• 3 Cups Fresh cut into 1-inch pieces and boiled until tender
• 15 Ounces Can Cooked black beans, drained and rinsed
• 15 Ounces Can Cooked kidney beans, drained and rinsed
• 15 Ounces Can Cooked garbanzo beans, drained and rinsed
• 1 1/2 Cups Cooked green peas (rinse and thaw first if frozen)
• 1 1/2 Cups Raw or cooked corn kernels (rinse and thaw first if frozen)
• 1/2 Medium onion, finely chopped
• 1 Medium tomato, chopped (including seeds)
• 1/3 Cup Apple cider vinegar
• 2 Tbsp Mustard
• 1 Large clove garlic, finely chopped
• 1 Tsp Cumin