1 15 oz can black beans (drained and rinsed)
1 15 oz can organic pinto beans (drained and rinsed)
1/2 cup cooked green soy beans (edamame)
1/2 sweet onion, finely diced
1/2 red bell pepper, finely diced
1 cup broccoli, chopped
5 good shakes of dried basil leaves

DRESSING:
5 Tbsp extra virgin olive oil
4 Tbsp Bragg Apple Cider Vinegar
2 tsp Bragg Aminos
Salt to taste
Pepper to taste

Combine all beans and vegetables in a bowl. In a separate bowl whisk all the dressing ingredients together and pour over the bean and vegetable mixture. Refridgerate a minimum of 30 minutes and serve cold.
Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user CRAIG2351.

 

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