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3 Bean Mediterranean Salad (Vegan)





Ingredients:
| 1 15oz Can Kidney Beans, drained and rinsed |
| 1 15oz Can Great Northern or Cannellini Beans, drained and rinsed |
| 1 15oz Can Garbanzo Beans, drained and rinsed |
| 1 Green Bell Pepper, chopped |
| 1 Red Bell Pepper, chopped |
| 1/2 English Cucumber, cored and chopped |
| 1/2 Large Red Onion, chopped |
| 2 Tbsp Capers |
| 1/3 Cup Fresh Parsley, chopped |
| 10 Fresh Mint Leaves, chopped |
| 10 Fresh Basil Leaves, chopped |
| 3 Cloves Garlic, minced |
| 1 Tbsp Dijon Mustard |
| 2 1/2 Tbsp Lemon Juice |
| 1 Tsp Sugar |
| 1/4 Cup Olive Oil or Avocado Oil |
| Salt and Pepper, to taste |
Directions:
- Start by chopping the veggies.
- In a large mixing bowl, combine the 3 kinds of beans, 2 bell peppers, cucumber, onion, capers, mint, and basil. Mix well.
- In a small bowl, whisk together the garlic, Dijon, lemon juice, sugar, oil, salt, and pepper. Add the dressing to the salad bowl and toss to combine.
- Cover and place in the fridge for at least one hour to chill before serving. This will allow the flavors to blend together.
- Give the salad a stir before serving, top with fresh chopped parsley, and serve cold.
| Course: | Salad, Side, Side Dish |
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