How to make it

  • Rinse and drain beans well; Place in 2 quart casserole dish.
  • Add roasted red pepper salsa, corn, tomatillo salsa, and onions; stir to combine.
  • Cover and refrigerate 1 hour or up to 24 hours.
  • To serve, line serving platter with lettuce. Spoon bean mixture over top. Garnish with tomato wedges and sprouts, if desired.

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