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Butter Bean Salad

2 cans butter beans - (15 oz ea) -- rinsed, drained
1/2 red bell pepper -- diced
1/2 green bell pepper -- diced
1/2 red onion -- chopped
2 garlic cloves -- peeled, minced
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
1 large lemon -- juiced
Coarse salt -- to taste
Freshly-ground black pepper -- to taste


Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.


This recipe yields 4 servings.


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