Mediterranean Three Bean Salad

Mediterranean Three Bean Salad

Ingredients:

  • 1 15-oz can kidney beans, drained and rinsed

  • 1 15-oz can cannellini beans, drained and rinsed

  • 1 15-oz can garbanzo beans (chickpeas), drained and rinsed

  • 1 green bell pepper, cored and chopped

  • 1 red bell pepper, cored and chopped

  • 1/2 English cucumber, diced

  • 1 cup chopped red onions

  • 1 1/2 tbsp capers

  • 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

  • 1/2 tbsp Dijon mustard

  • 2 tbsp lemon juice

  • 1 tsp sugar

  • 1/4 cup extra virgin olive oil

  • Salt and black pepper

Directions:

  1. In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix together.

  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.

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