Pinto Bean, Beet, and Bell Pepper Salad

1 15-oz. can pinto beans, rinsed and drained
1 15-oz. can beets, drained and chopped
2 celery stalks, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 small red onion, chopped
3 tbsp fresh lemon juice
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/4 tsp freshly ground black pepper

Combine the beans, beets, celery, bell peppers, and onion in a serving bowl. Add the lemon juice, cumin, coriander, salt, and ground pepper; toss to mix.

May be served immediately or stored for up to 2 days in an airtight container in the refrigerator.

Number of Servings: 6

Recipe submitted by SparkPeople user MSMINDYLEE.