Ingredients

The following ingredients have 4 Servings
  • 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, (drained)
  • 1 cup chopped fresh parsley
  • 10-15 fresh mint leaves, (torn or gently chopped)
  • 10-15 fresh basil leaves, (torn or gently chopped)
  • 1-2 garlic cloves (minced)
  • 1/2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • 1 tsp sugar
  • 1/4 cup Early Harvest extra virgin olive oil
  • Salt and black pepper

Instruction

  • In a large mixing bowl, combine the beans, chopped peppers, 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.