A different 3 or 4 bean salad in a tangy dressing You may substitute blackeye peas for the chickpeas for an even more colorful result.

Ingredients

1	cup black beans, cooked, drained
1	cup red beans, cooked, drained
1	cup chickpeas, cooked, drained
1/2	cup celery, chopped
1/2	cup onion, red, chopped
1/2	cup green pepper
1/2	cup red pepper
1/2	cup olives, black, chopped
1/4	cup olive oil
1/4	cup vinegar
1/2	teaspoon salt
1/4	teaspoon pepper
1/8	teaspoon cayenne pepper
1	teaspoon dijon mustard

Directions

1. Combine the oil, vinegar and seasonings in a jar.
   
   
2. Shake until well combined.
   
   
3. Pour dressing over the other ingredients
   
   
4. Chill at least one hour before serving, or even better, over night.
   
   

Categories

Salads

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in dietary fiber High in manganese