Salad

Three Bean Salad

Salad

1 can (16 oz) chickpeas

1 can (16 oz) kidney beans

1 can (14.5 oz) cut green beans

½ cup red onion, sliced thin

2 ribs celery, sliced thin

½ cup parsley, chopped fine

Dressing

¼ cup olive oil

¼ cup apple cider vinegar

2 cloves garlic, minced

1 teaspoon Dijon mustard

½ teaspoon honey

1 teaspoon salt

½ teaspoon black pepper

Open and empty the three cans of beans into a collandar.

Thoroughly rinse the beans with water.

Transfer beans to a large bowl; add the onion, celery and parsley to the bowl; gently mix.

Combine dressing ingredients in a small bowl; mix well.

Pour dressing over salad; gently mix all.