Ingredients
1 can chickpeas
1 can kidney beans
1 can pinto beans
1 can corn
1/2 red pepper, chopped
1/2 C fresh flat-leaf parsley, chopped
1/2 red onion, chopped finely
1/2 C olive oil
1/4 C vinegar (white wine & balsamic)
1 tsp dijon mustard
couple dashes Italian herb blend
salt & pepper
Preparation
Rinse and drain beans and corn and mix in a bowl. Whisk together oil, vinegar and mustard and pour over beans and blend. Season with herb blend, salt and pepper to taste. Refrigerate and serve.
