Ingredients:

  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Red Wine Vinegar
  • 1 tbsp Honey or Maple Syrup (Vegan option)
  • 1 tsp Dijon Mustard
  • 1 clove Garlic, finely minced or pressed
  • 1 tsp Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1 (15 oz) can Canned Kidney Beans, drained and rinsed
  • 1 (15 oz) can Canned Black Beans, drained and rinsed
  • 1 (15 oz) can Canned Cannellini Beans, drained and rinsed
  • 1/4 cup Red Onion, very finely diced
  • 1 large Red Bell Pepper, diced
  • 2 medium Celery Stalks, finely sliced
  • 1/2 cup Fresh Flat-Leaf Parsley, roughly chopped

Instructions:

  1. Prepare the Vinaigrette: In a small bowl or jar, combine the olive oil, red wine vinegar, honey/maple syrup, and Dijon mustard.
  2. Season: Add the minced garlic, salt, and pepper to the liquid ingredients.
  3. Whisk or Shake: Whisk vigorously until the dressing is well-combined and slightly emulsified. Set aside.
  4. Rinse the Beans: Open all three cans of beans, place them in a colander, and rinse thoroughly under cold water for 1-2 minutes until no foam remains. Shake dry.
  5. Chop Vegetables: Finely dice the red onion, red bell pepper, and celery. Roughly chop the fresh parsley (reserve the parsley for the final step).
  6. Mix Base: In a large mixing bowl, gently combine the rinsed beans, diced bell pepper, celery, and red onion.
  7. Dress: Pour about two-thirds of the prepared vinaigrette over the salad components. Gently toss the mixture until everything is evenly coated. Adjust vinaigrette quantity to taste.
  8. Chill and Marinate: Cover the bowl tightly and refrigerate for a minimum of 30 minutes (ideally 2–4 hours) to allow the beans to fully absorb the dressing.
  9. Final Touches: Just before serving, stir the salad well. Add the chopped fresh parsley and give it one final light toss. Check seasoning one last time and serve chilled.