Ingredients
Scale
- 1 15 oz. can pinto beans, drained and rinsed
- 1 15 oz. can kidney beans, drained and rinsed
- 1 15 oz. can cannellini beans, drained and rinsed
- 1 15 oz. can of corn (no salt added)
- 2 cups sugar snap peas, chopped
Oil-Free Vinaigrette Dressing
- 1/4 cup red wine vinegar
- 2 tablespoons balsamic vinegar
- juice from 1 lemon
- 1 tablespoon spicy dijon mustard
- 1 teaspoon maple syrup
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Combine all salad ingredients in a medium-sized bowl.
- Whisk together the dressing in a small bowl. Pour over the salad and toss.
- Enjoy immediately or refrigerate for 2 hours (or more) to allow the flavors to mesh together.
- Stays fresh in the fridge for up to 3 days.
