Mediterranean Three Bean Salad

Method4 steps · about 15 min

1. 1

   Step 1: In a serving bowl large enough for the salad, whisk the minced garlic (2), Dijon mustard (½ tablespoon), lemon juice (2 tablespoons), sugar (1 teaspoon), olive oil (¼ cup) and a big pinch each of salt and freshly ground black pepper until the vinaigrette is combined.

   Uses 2 garlic cloves, minced · ½ tablespoon Dijon mustard · 2 tablespoons lemon juice · 1 teaspoon sugar · ¼ cup extra virgin olive oil · A big pinch of salt for the dressing · A big pinch of freshly ground black pepper for the dressing

2. 2

   Step 2: Drain and rinse the canned kidney beans, cannellini beans and chickpeas. Let them drain well, then add them to the vinaigrette from step 1, discarding the can liquid and rinse water.

   Uses 1 (15-ounce) can kidney beans, drained and rinsed · 1 (15-ounce) can cannellini beans, drained and rinsed · 1 (15-ounce) can chickpeas, drained and rinsed · Clean water, enough to rinse the three drained cans of beans · Garlic-Dijon vinaigrette

3. 3

   Step 3: Add the cored, chopped bell peppers, diced cucumber, chopped red onion (1 cup), optional drained capers (1½ tablespoons), parsley (1 cup), mint (10–15) and basil (10–15) to the beans and vinaigrette from step 2. Toss until everything is coated.

   Uses Drained beans and all vinaigrette; can liquid and rinse water excluded · 1 green bell pepper, cored and chopped · 1 red bell pepper, cored and chopped · ½ English cucumber, diced · 1 cup chopped red onion · 1½ tablespoons drained capers, optional · 1 cup chopped fresh parsley · 10–15 fresh mint leaves, torn or gently chopped

4. 4

   Step 4: The salad from step 3 can be served immediately. For the recommended optional chill, cover and refrigerate for at least 30 minutes so the beans can absorb the dressing. Toss again before serving.

   Optional salad chill · 30 minUses Complete dressed three-bean, vegetable and herb salad