Bean Salad

(Original recipe makes 6 servings)

Ingredients:

8 Oz chickpeas (1 cup), or 1/3 cup dried chickpeas
8 Oz kidney beans (1 cup), or 1/3 cup dried kidney beans
8 Oz  black beans (1 cup), or 1/3 cup dried black beans
6 Oz corn kernels (3/4 cup)
1/4 cup green onion, or red onion, diced
1/4 cup celery- diced
1/2 cup bell pepper (red, yellow, or orange), diced
1/4 cup parsley, chopped

Dressing

5 tbsp. apple cider vinegar, or red wine vinegar

1/2 tbsp. dry basil

3 tbsp. olive oil

1/2 tbsp. Dijon mustard

1 clove of garlic- minced

1 tsp. salt

1/2 tsp pepper

1/8 tsp hot pepper sauce

Directions:

If you are using dried beans, Cook the beans separately with adequate boiling water. Drain, and rinse under cold water.

In a serving bowl, mix the two different types of beans, chickpeas, corn, green onion, celery, bell pepper, and parsley.

In a separate small bowl, whisk together vinegar, dry basil, olive oil, Dijon mustard, garlic, salt, pepper, and pepper sauce. 

Add the dressing to the salad. Mix very well. Keep the salad in the refrigerator for one to two hours before serving.