Ingredients:

  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup canned black beans, drained and rinsed
  • 1 cup canned kidney beans, drained and rinsed
  • 1 medium red bell pepper, diced
  • 1 medium cucumber, diced
  • 1 medium red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon honey (optional)
  • Salt and pepper to taste

Instructions:

  1. Drain and rinse the canned chickpeas, black beans, and kidney beans under cold water.
  2. Dice the bell pepper, cucumber, and onion, and halve the cherry tomatoes. Chop the fresh parsley and basil.
  3. In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, and honey (if using). Season with salt and pepper to taste.
  4. In a large mixing bowl, combine the beans, chopped vegetables, and herbs.
  5. Pour the dressing over the combined ingredients and gently mix until everything is well-coated.
  6. Cover the salad and chill in the refrigerator for at least 30 minutes to allow flavors to meld.
  7. Remove from the refrigerator, give the salad a gentle toss, and serve chilled or at room temperature.