Ingredients

• 2 cans butter beans, rinsed and drained, 15 ounces each
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/2 red onion, chopped
• 2 cloves garlic, peeled and minced
• 1 teaspoon ground cumin, 1/3 palm full
• 2 tablespoons extra virgin olive oil
• 1 large lemon, juiced
• Coarse salt and freshly ground black pepper

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Instructions

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