Dark's Kitchen
Serves 6-8

1 8.75 oz. can corn
1 15 oz. can kidney beans
1 15 oz. can garbanzo beans
1 15 oz. can pinto beans
1 15 oz. can cannellini beans
1 15 oz. can black eyed peas
3/4 C extra-virgin olive oil
1/2 C red onion, finely chopped
1/2 C champagne vinegar
1/3 C sugar
1 tsp kosher salt
3/4 tsp freshly ground pepper
1/4 C fresh cilantro, chopped
2 tsp oregano leaves, optional


Rinse and drain all beans, peas, and corn.

Combine beans, corn, peas, diced onion, and olive oil, in a large bowl.

Add salt and pepper. Mix well.

In a separate bowl, dissolve sugar in the vinegar. Mix into bean mixture.

Add cilantro and oregano. Stir to combine.
Healthy 5-Bean Salad
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