Mediterranean 3 Bean Salad

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

1. In a large mixing bowl, combine the beans, chopped peppers, cucumber, onions, capers and fresh herbs. Mix using a wooden spoon.
2. In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
3. Add the vinaigrette to the salad bowl. Toss to coat.
4. 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.