Instructions: Rinse and drain beans well; place in 2-quart casserole dish. Add roasted red pepper salsa, corn 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 tomatoes and sprouts, if desired.

This recipe yields 8 servings.

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