A perfect summer picnic side dish. Let is marinate in the fridge for even more flavor.
Ingredients
1 – 14 ounce can of organic chick peas
1 – 14 ounce can of Northern beans
1 -14 ounce can of dark red kidney beans
1 handful of fresh basil leaves, washed and chopped
4 cloves of raw garlic, finely minced (use more or less per your preference)
1 bell pepper (whatever color you prefer)
2 spring onions, finely chopped
Juice from one lemon
Olive oil
1 teaspoon of Dijon mustard (I used Maille)
Salt and pepper
Instructions
Drain all of the cans of beans and rinse well with cold water. Let drain out for a few minutes then add to a large serving bowl.
Then add the remaining ingredients. The olive oil I didn’t measure out but just did a few circles around the bowl (maybe about 2 tablespoons). Mix well. The flavors will develop over a few hours or days.
Give it a good stir before serving and adjust the salt and pepper accordingly. If you need additional olive oil, add it sparingly.
Cover and refrigerate.
Recipe by Honest Cooking at https://honestcooking.com/garlic-basil-three-bean-salad/