Dense Bean Salad

Ingredients

• - 1 cup cooked or canned black beans, rinsed and drained
• - 1 cup cooked or canned kidney beans, rinsed and drained
• - 1 cup cooked or canned chickpeas, rinsed and drained
• - 1 cup cherry tomatoes, halved
• - 1 small red bell pepper, diced
• - 1/2 cup red onion, finely chopped
• - 1/4 cup fresh cilantro or parsley, chopped
• - 3 tablespoons olive oil
• - 2 tablespoons red wine vinegar
• - 1 tablespoon lemon juice
• - 1 teaspoon Dijon mustard
• - 1 garlic clove, minced
• - Salt and freshly ground black pepper to taste

Directions

1. 1. In a large bowl, combine black beans, kidney beans, chickpeas, cherry tomatoes, bell pepper, red onion, and fresh herbs.
2. 2. In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, and minced garlic.
3. 3. Season dressing with salt and pepper to taste.
4. 4. Pour dressing over bean mixture and toss well to coat all ingredients.
5. 5. Adjust seasoning if necessary and refrigerate for at least 30 minutes to let flavors meld.
6. 6. Serve cold or at room temperature as a hearty side dish.