Fiesta Bean Salad

 This Fiesta Bean Salad recipe (adapted from a NutritionMD recipe) is one that my husband Dave and I make fairly often. It's a great dish, especially for summer, because it's brightly-colored and so refreshing (from the citrus and fresh veggies). This tasty and super-easy salad is also perfect for family or holiday gatherings, and you can use any leftovers (or just make a brand new batch!) to add awesomeness to your rice, tacos (see photo below), burritos, or even salad. :)

Fiesta Bean Salad (serves 10)

1 15-ounce can black beans
1 15-ounce can pinto beans
1 15-ounce can kidney beans
2 large tomatoes, diced
1 large yellow bell pepper, seeded and diced
1 large orange bell pepper, seeded and diced
¹/₂ cup chopped red onion
³/₄ cup chopped fresh cilantro (optional)
2 tablespoons cider vinegar (or distilled vinegar)
1 juice of 1 lime or lemon
2 garlic cloves, minced
2 teaspoons ground cumin
¹/₂ teaspoon crushed red pepper, or 1 pinch cayenne pepper
¹/₂ - 1 teaspoon salt

Mix the beans with the chopped tomatoes, bell peppers, onion, and cilantro (if using) in a large bowl. Whisk together the remaining ingredients and pour over the salad. Toss gently to combine. Refrigerate until ready to serve.