Garlic and Basil Three Bean Salad
Recipe Type: Side
A perfect summer picnic side dish. Let is marinate in the fridge for even more flavor.
  • 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
  1. 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.
  2. 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.
  3. Give it a good stir before serving and adjust the salt and pepper accordingly. If you need additional olive oil, add it sparingly.
  4. Cover and refrigerate.
Recipe by Honest Cooking at