Butter Bean Salad

• 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 palmful)

• 2 tablespoons extra virgin olive oil (EVOO)

• 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. Serve and enjoy!