Blueberry Five Bean Salad

This Bush Team Noggin Salad makes a pale, anicteric lunch or crowd-pleasing appetiser when served with chips! It's filled of fabric, plant-based accelerator and has a flavorous antioxidant-infused berry sauce.

I instrument say that it is only leisurely to piss if you screw access to a can unfastener, because this instruction calls for 5 cans of beans. I prefab the real smart resoluteness to not get a can person from base, which resulted in me transportation my 5 cans of beans to the hotel kitchen staff for them to afford.

INGREDIENTS:

• 1 15-ounce can red kidney beans
• 1 15-ounce can chickpeas
• 1 15-ounce can black beans
• 1 15-ounce can black-eyed peas
• 1 15-ounce can cut green beans
• 1 cup corn, canned or thawed from frozen
• 1 cup fresh blueberries
• 1 medium red onion, finely chopped
• 1 bunch fresh cilantro, finely chopped

For the dressing:

• ½ cup olive oil
• ½ cup Bai Brasilia Blueberry
• ¼ cup apple cider vinegar
• 1 teaspoon mustard
• Salt and pepper, to taste

INSTRUCTIONS:

1. Course and remotion all beans (archetypal quintuplet ingredients); add to a large container. Add corn, blueberries, onion and herb; stir to pool.
2. In a jar, add all ingredients for the sauce. Put the top on the jar and enkindle until ingredients are integrated together. Stream over the salad; strike to mix.
3. Provide with spread wedges and chips for dipping!

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