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Prep time: 20 minutes

Serves 8-10

Salad:

• 1 (16 oz.) can Laura Lynn black beans, rinsed and drained
• 1 (16 oz.) can Laura Lynn garbanzo beans, rinsed and drained
• 1 (16 oz.) can Laura Lynn kidney beans, rinsed and drained
• 1 yellow bell pepper, diced
• 3 stalks celery, thinly sliced
• 1 small onion, diced
• 2 tbsp. flat leaf parsley, chopped

Dressing:

• ¼ cup Laura Lynn olive oil
• ½ cup Laura Lynn apple cider vinegar
• 2 tbsp. honey
• 1 tbsp. Laura Lynn Dijon mustard
• 2 cloves garlic, minced
• ¼ tsp. kosher salt
• ¼ tsp. black pepper

Instructions

1. In a large bowl, combine all salad ingredients and stir to combine thoroughly.  Set aside.

2. In a separate bowl, whisk together all dressing ingredients and pour over salad.  Stir to combine well.  Cover bowl and refrigerate at least 4 hours to allow flavors to develop, then serve.

Optional tip: I like to make this salad the day before to let the dressing marinate and allow all of the flavors to combine.  This salad is equally good cold or room temperature.

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