Clark’s Triple Bean Confetti Salad

Shopping List

Salad

• 1 (16 oz.) can Laura Lynn black beans, rinsed and drained
• 1 (16 oz.) can Laura Lynn garbanzo beans, rinsed and drained
• 1 (16 oz.) can Laura Lynn kidney beans, rinsed and drained
• 1 yellow bell pepper, diced
• 3 stalks celery, thinly sliced
• 1 small onion, diced
• 2 tbsp. flat leaf parsley, chopped

Dressing

• ¼ cup Laura Lynn olive oil
• ½ cup Laura Lynn apple cider vinegar
• 2 tbsp. honey
• 1 tbsp. Laura Lynn Dijon mustard
• 2 cloves garlic, minced
• ¼ tsp. kosher salt
• ¼ tsp. black pepper

Instructions

• 1. In a large bowl, combine all salad ingredients and stir to combine thoroughly. Set aside.
• 2. In a separate bowl, whisk together all dressing ingredients and pour over salad. Stir to combine well. Cover bowl and refrigerate at least 4 hours to allow flavors to develop, then serve.
• Optional tip: I like to make this salad the day before to let the dressing marinate and allow all of the flavors to combine. This salad is equally good cold or room temperature.