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.