Corn, Bean and Chickpea Salad

1 (19 ounce) can red kidney beans

1 (19 ounce) can chickpeas

1 (15 ounce) can black beans


1 (12 ounce) can corn kernels (optional)

1/3 red pepper, diced

1 vidalia onions, chopped

1/2 cup diced celery

1 t basil

1/2 cup red wine vinegar (apple cider vinegar works well too)

1/4 cup oil

1 T Dijon mustard

1 clove minced garlic


salt and pepper

1/2 t hot pepper (optional)

Combine chickpeas, kidney beans, black beans, corn,onion,red pepper and celery.  Set aside.  Mix together basil, vinegar, oil, mustard, garlic, salt and pepper.  Pour over bean salad and toss. May add 1 12 tsp hot pepper if desired.

This came from Recipezaar.com.  It’s really flavourful and colourful.  I don’t really like raw onion, so I actually caramelised them and let them cool before adding to the salad.  This one is really open to improv, so have fun with it.

Nutritiona information (per serving) - 324 calories, 8.2g fat (1.2g saturated), 51.6g carbs (13.1g fiber)