Three Bean Salad

Ingredients

Three Bean Salad

• Bell Peppers (2 large)
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can garbanzo beans, rinsed and drained
• 1/2 red onion, finely chopped (about 3/4 cup), soaked in water to take the edge off the onion
• 1 cup loosely packed, fresh, finely chopped flat-leaf parsley
• 1 teaspoon fresh finely chopped rosemary

Dressing

• Olive Oil (1/4 cup)
• Salt & Pepper
• Juice of 1 lemon
• Whole Grain Mustard (2 tbsp)
• 1/3 cup apple cider vinegar
• 1 tbps granulated sugar (more or less to taste)

Directions

Three Bean Salad

1. In a large bowl, mix the 3 different types of beans, bell peppers (finely chopped), onion (drained of soaking water), parsley, and rosemary.
2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3. Transfer the salad to the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing. Let come to close to room temperature to serve.