Recipe Summary
Recipe courtesy: Rachael Ray
Prep Time: 10 minutes
Yield: 8 servings
Ingredients
- 4 cans butter beans, rinsed and drained, 15 ounces each
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, chopped
- 4 cloves garlic, peeled and minced
- 2 teaspoons ground cumin
- 4 tablespoons extra virgin olive oil
- 2 large lemon, juiced
- Coarse salt and freshly ground black pepper to taste
Directions
Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.