Mediterranean Three Bean Salad! The BEST you'll ever have

Ingredients

• 1 can Canned Cannellini Beans (15‑oz, drained and rinsed)
• 1 can Canned Chickpeas (15‑oz, drained and rinsed)
• 1 can Canned Red Kidney Beans (15‑oz, drained and rinsed)
• 1 each Red Bell Pepper (seeded and diced small)
• 1 each Green Bell Pepper (seeded and diced small)
• 0.5 each Red Onion (finely chopped)
• 1 each English Cucumber (peeled if desired, diced small)
• 2 tablespoon Capers (rinsed)
• 1 cup Fresh Parsley (packed, chopped)
• 0.5 cup Fresh Mint Leaves (packed, chopped)
• 0.5 cup Fresh Basil Leaves (packed, chopped)
• 1 tablespoon Dijon Mustard (smooth)
• 2 tablespoon Lemon Juice (freshly squeezed)
• 3 tablespoon Extra Virgin Olive Oil (good quality)
• 1 clove Garlic Clove (minced)
• 1 teaspoon Granulated Sugar (optional, to balance acidity)
• ½ teaspoon Sea Salt (or to taste)
• ¼ teaspoon Freshly Ground Black Pepper (or to taste)

Instructions

1. Prepare the beans

   Open the three cans of beans, drain them in a colander and rinse under cold water. Set aside to drain completely.

   Time: PT5M

2. Dice the vegetables

   Seed and dice the red and green bell peppers into small ¼‑inch pieces. Finely chop the red onion and dice the English cucumber into similar sized cubes.

   Time: PT7M

3. Chop the fresh herbs

   Roughly bunch the parsley, mint, and basil leaves. Roll them into small bundles and chop finely until you have about 1 cup parsley, ½ cup mint, and ½ cup basil.

   Time: PT5M

4. Make the Dijon vinaigrette

   In a small bowl whisk together Dijon mustard, fresh lemon juice, extra‑virgin olive oil, minced garlic, sea salt, black pepper, and the optional teaspoon of sugar until the dressing emulsifies.

   Time: PT5M

5. Combine beans, veggies, and herbs

   Add the drained beans, diced peppers, onion, cucumber, capers, and chopped herbs to the large mixing bowl. Toss gently to distribute evenly.

   Time: PT3M

6. Dress and toss the salad

   Pour the vinaigrette over the bean mixture. Using salad tongs or two large spoons, toss the salad until every piece is lightly coated.

   Time: PT3M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

8 g