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Ingredients
  • subheading: SCALE:
  • subheading: For the salad:
  • 3 cups precooked green beans (cut into 1-inch pieces; or 2 14.5-ounce cans, drained and rinsed)
  • 1 can cooked black beans ( 15 ounces; about 1 ½ cups), drained and rinsed
  • 1 can cooked kidney beans ( 15 ounces; about 1 ½ cups), drained and rinsed
  • 1 can cooked garbanzo beans ( 15 ounces; about 1 ½ cups), drained and rinsed
  • 1 ½ cups peas (thaw first if frozen)
  • 1 ½ cups corn (thaw first if frozen)
  • ½ cup finely chopped red onion
  • subheading: Tomato Vinaigrette:
  • 1 medium tomato, chopped (including seeds; about ¾ cup)
  • ⅓ cup vinegar (I like apple cider)
  • 2 tablespoons mustard (I like Dijon or st one ground)
  • 1 teaspoon ground cumin
  • 1 medium clover garlic
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