Hearty Dense Bean Salad

1Ingredients

• 1 can (15 oz/425g), rinsed and drainedCanned Chickpeas
• 1 can (15 oz/425g), rinsed and drainedCanned Black Beans
• 1 can (15 oz/425g), rinsed and drainedCanned Kidney Beans
• 1 dicedRed Bell Pepper
• 0.5 dicedCucumber
• 0.3 cup, finely choppedRed Onion
• 0.3 cup, choppedFresh Parsley
• 3 tablespoonsOlive Oil
• 2 tablespoonsRed Wine Vinegar
• 1 teaspoonDijon Mustard
• 0.5 teaspoonGarlic Powder
• 0.5 teaspoon, or to tasteSalt
• 0.3 teaspoon, or to tasteBlack Pepper
• 1 teaspoon, optionalMaple Syrup

2Instructions

1. 1

   Thoroughly rinse and drain the canned chickpeas, black beans, and kidney beans. Transfer them to a large mixing bowl.

   ⏱ 2 min
2. 2

   Dice the red bell pepper and half a cucumber. Finely chop the red onion and fresh parsley. Add all chopped vegetables and herbs to the bowl with the beans.

   ⏱ 8 min
3. 3

   In a small separate bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, black pepper, and optional maple syrup until well combined and emulsified.

   ⏱ 3 min
4. 4

   Pour the prepared dressing over the bean and vegetable mixture in the large bowl. Gently toss everything together until all ingredients are evenly coated.

   ⏱ 2 min
5. 5

   Serve the salad immediately, or for enhanced flavor, cover and refrigerate for at least 30 minutes before serving. It can be stored in an airtight container in the refrigerator for up to 3-4 days.

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