INGREDIENTS
- 15 oz kidney beans, 1 can, drained and rinsed
- 15 oz cannellini beans, 1 can, drained and rinsed
- 15 oz garbanzo beans (chickpeas), 1 can, drained and rinsed
- 1 green bell pepper, cored and chopped
- 1 red bell pepper, cored and chopped
- ½ English cucumber, diced
- 1 cup chopped red onions
- 1 ½ tablespoon capers, drained
- 1 cup chopped fresh parsley
- 10-15 fresh mint leaves, torn or gently chopped
- 10-15 fresh basil leaves, torn or gently chopped
Garlic Dijon Vinaigrette
- 1-2 garlic cloves minced
- ½ tablespoon Dijon mustard
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- ¼ cup Early Harvest extra virgin olive oil
- Salt and black pepper
DIRECTIONS
- In a large mixing bowl, combine the beans, chopped peppers, cucumber, onions, capers and fresh herbs. Mix using a wooden spoon.
- In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
- Add the vinaigrette to the salad bowl. Toss to coat.
- For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.