Cinco de Mayo Simple Bean Salad

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Yay for May and warmer weather! It’s *almost* warm here in New York State. My daughter still loves to wear her sweatshirt, but we’re able to eat our meals outside. Today it rained for just a few minutes, and then cleared up nicely for a quick BBQ with friends. We had grilled chicken, organic hot dogs, gluten free organic blue corn chips, salsa, lemonade, and this super simple bean salad. I just pulled together a few simple ingredients I had in the cabinet and the fridge.

Ingredients:
1 Can pinto beans, organic
1 Can black beans, organic
Coarsely chopped cilantro, about half a bunch
4 Scallions, sliced thinly
1 Tablespoon olive oil
2 Teaspoons raw organic apple cider vinegar, or freshly squeezed lime juice
Salt, pepper, and cumin to taste

Directions:
Rinse and drain beans well. Toss all ingredients to combine. Chill or eat immediately.

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Getting ready for our bbq with bean salad, gluten free bunny cookies, zucchini to grill, salsa, chips, and fresh pineapple for the grill. Chicken was already outside cooking! Not a traditional Cinco de Mayo, but was enjoyed by all!

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