Here’s a phenomenal … 3 Bean Salad Recipe

I asked an almost complete stranger for it, as I had it at a party…cause it was too good to let get away… and now we’re friends!

I used both organic and regular beans (black beans mmm…) and it’s great either way.

Three Bean Salad Recipe w/Fresh Basil:

1 can chick peas, well drained & rinsed
1 can black whole beans (not crushed) , well drained & rinsed
1 can red kidney beans, well drained & rinsed
1 1/2 cups (fresh frozen) Corn Kernels
1/2 cup chopped red onion
1 diced red pepper (or 1/2 green, 1/2 red, yellow, orange, etc.)
1/2 cup chopped celery
1 bunch (1/2 cup) chopped Fresh basil … must be fresh (key to whole recipe … add 1/2 basil to dressing, remainder in salad)
Mix in Bowl

Fresh tomatoes – cherry or chopped – optional (just won’t last as long in the fridge add to individual portions)

Dressing:
1/2 cup red wine vinegar (I mix red wine & apple cider vinegar-or smidgen of balsamic)
1/3 cup olive oil (I use grapeseed oil)
1 Tablespoon Dijon mustard
1 garlic clove (large)
1/2 teaspoon salt
1/2 teaspoon hot pepper sauce (Tabasco or Louisiana)
1/2 teaspoon pepper
1/4 cup chopped fresh parsley
Mix dressing (whiz up in food processor), add to beans.

This makes a great afternoon snack too – curbs the hunger!

Enjoy! – Cures will in the fridge for a couple days – can make ahead or great day after.