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Field Bean Salad

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  • 6 fluid ounces Canola Oil
  • 1 tablespoon Chopped Basil
  • 1 tablespoon Chopped Oregano
  • 1/4 cup Red Onion, Finely Diced
  • 1 cup Cherry Tomatoes
  • 2 1/8 cups Furmano's Butter Beans, Drained
  • 1 cup Furmano's Red Beans, Drained
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Black Pepper
  • 1 1/8 liquid teaspoon Red Wine Vinegar
  1. In a mixing bowl, add Canola Oil, Red Wine Vinegar, Basil, Oregano, Salt, and Black Pepper. Whisk together.
  2. Add Red Onion, Cherry Tomatoes, Furmano's Butter Beans, and Furmano's Red Beans. Toss to coat with dressing.
  3. Refrigerate at least one hour before service.

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