Ingredients

2 cans red kidney beans, rinsed and drained1 can cannellini beans, rinsed and drained1 can garbanzo beans, rinsed and drained1/4-1/2 red onion, brunoise1 green bell pepper, brunoise2 stalks celery, brunoise1 large tomato; seeded, small dice1/4 cup fresh mint, chiffonade1 bunch fresh cilantro, chiffonade1/8 cup fresh tarragon, chiffonade1/8 cup fresh dill, chiffonade1 T garlic powder to tastemustard powder, to taste (1/2 tsp.) (optional)celery salt, to tasteOlive oillemon juice (or red or white wine vinegar)Salt and pepper to tasteCombine the first fourteen . Combine the olive oil with the lemon juice in about a 2:1 ratio as needed to dress salad. Pour dressing over salad. Toss to coat. Season with salt and pepper, to taste.Refrigerate at least 2 hours before serving to allow flavors to marry.NOTE: Any combination of fresh herbs works well with this recipe

Description

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