Monday, June 8, 2009

Tasty Three Bean Salad

adapted from Cooking Books

This is a quick side that is bursting with flavor and vitamins.

1 can (16 oz) chickpeas
1 can (16 oz) white beans
1 can (16 oz) kidney beans
1 cucumber, seeded and diced
1 clove garlic, finely minced
1/3 cup chopped parsley (2 Tbsp dried)
1 tsp dried tarragon
1 1/2 Tbsp olive oil
1 1/2 Tbsp Dijon mustard
1 Tbsp balsamic vinegar
salt and pepper to taste

Drain and rinse beans, and gently toss in a bowl with remaining ingredients. Serve immediately.

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