Salad
2 servings
30 minutes
0 minutes
Melissa's Corporate Chefs
15½ ounces Fire Roasted Sweet Red Bell Peppers, diced
11 ounces Black Beans, cooked
10 ounces Soybeans (Edamame), shelled
½ cup Cilantro, chopped
⅛ cup Red Wine Vinegar
⅛ cup Olive Oil
½ teaspoon Kosher Salt
½ teaspoon Black Pepper
In a medium size mixing bowl combine all ingredients toss and let sit for 30 minutes before serving, can be made 2 days ahead and kept under refrigeration.
