3 14 oz cans of beans. Choose a variety that may or may not include chickpeas, kidney beans, wax beans or my preference a six bean blend (packed in water).
1 large green bell pepper, cut into ½ inch chunks
1 medium sweet onion, thinly sliced
Dressing:
⅓ cup sugar
⅓ cup vinegar
⅓ cup extra virgin olive oil
1 tsp salt
½ tsp dry mustard
½ tsp dried tarragon
½ tsp dried basil
2 tsp freshly minced parsley
Instructions
Drain and rinse your beans. Drain again.
Mix all beans, green pepper and onion in a large bowl.
In a small bowl mix your dressing ingredients: sugar, vinegar, extra virgin olive oil, salt, dry mustard, tarragon, basil and parsley.
Adjust seasoning to taste.
Drizzle the dressing over your veggie/beans and let it marinate for a few hours in the fridge before serving.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/10/28/a-whole-lotta-bean-salad/