Mediterranean Tri-Bean Salad

• Produce

  • 1/4 cup Basil, fresh
  • 1 Bell pepper, orange
  • 1 15 oz can Black beans
  • 1 English cucumber
  • 1 15 oz can Garbanzo beans
  • 1/2 tsp Garlic powder
  • 2 cups Grape tomatoes, red
  • 1 15 oz can Kidney beans
  • 1/2 cup Red onion

• Condiments

  • 1 tsp Honey
  • 3 tbsp Lemon juice
  • 1/2 cup Manzanilla olives

• Baking & Spices

  • 1/4 tsp Black pepper, ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 2 tbsp Red wine vinegar

• Dairy

  • 1/4 cup Goat cheese

Found on groundedandsurrounded.com

Description

Directions

• Pour the 3 cans of beans into a colander and rinse with water. Set aside to drain while you chop the veggies.
• Chop all of the vegetables and place them in a large bowl. Add in the drained and rinsed beans.
• Add all dressing ingredients to small bowl or mason jar and whisk together. I used my Matcha milk frother.
• Pour dressing over vegetables and beans in the large bowl and gently mix. Add more salt and pepper if necessary. Serve immediately or store in the refrigerator.