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.