Mexican Bean Salad
A hearty mix of black, cannellini, green, and kidney beans tossed with chopped peppers, spring onions and arugula, spiced with light chili powder, paprika, cumin, lemon and coriander. It is a fun summery salad great for lunches or as a side dish at a BBQ dinner or potluck.
Available by the pint (serves 1), quart (serves 2) or 2 quarts (family size). This salad is vegetarian.