Description
A perfect summer picnic side dish. Let is marinate in the fridge for even more flavor.
Ingredients
Scale
- 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.
- Category: Side