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Ingredients
  • subheading: For the salad:
  • 3 15.5 oz cans beans *we use kidney beans, black beans, and chickpeas.
  • 2 cups thinly sliced bell peppers *approximately 2 peppers
  • ¼ cup thinly sliced red onion
  • subheading: For the dressing:
  • 1 cup salsa
  • ¼ cup chopped cilantro
  • 2 garlic cloves, minced
  • 3 tbsp white vinegar
  • 2 tbsp apple cider vinegar
  • ¼ tsp sea salt
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