A hearty, flavor-packed bean salad bursting with colorful beans and fresh veggies, all perfectly coated in a tangy, homemade olive oil and Dijon dressing. Enjoy as a side dish, a light lunch, or a protein-packed snack!
1. Make the dressing: In a mason jar or a small bowl combine, extra virgin olive oil, red vinegar, Dijon mustard, Juice of 1/2 lemon, 1 clove garlic (minced), salt, black pepper and oregano. Shake or whisk until fully emulsified.
2. Prepare the beans: Drain and rinse the Great Northern, Black, and Red Kidney beans.
3. Prep the vegetables: slice and Dice the red bell pepper, Persian cucumbers, red onion and chop the parsley.
4. Place all the beans and all the veggies in a large mixing bowl.
5. Pour the dressing over the beans and veggies. Gently toss until everything is evenly coated.
6. Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Give it one final gentle toss before serving and enjoy!!
