2 cans butter beans, rinsed and drained, 15 ounces each 1/2 red bell pepper, diced 1/2 green bell pepper, diced 1/2 red onion, chopped 2 cloves garlic, peeled and minced 1 teaspoon ground cumin, 1/3 palm full 2 tablespoons extra virgin olive oil 1 large lemon, juiced Coarse salt and freshly ground black pepper
Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.