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Black and White Bean Salad

15 oz Black beans; rinsed and drained
15 oz White kidney beans; rinsed and drained
1/2 c Chopped cucumber
1/2 c Chopped sweet red pepper
1/4 c Chopped onion
1/4 c Minced fresh cilantro or parsley
1/3 c Cider or red wine vinegar
1/4 c Olive or vegetable oil
1/2 ts Salt; optional
1/4 ts Garlic powder
1/8 ts Pepper
Lettuce leaves; optional

In a large bowl, combine the first six ingredients. In a small bowl, whisk vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired. Yield: 4-6 servings.

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