Ingredients:
1 - 15 oz. can white beans, rinsed and drained
1 - 15 oz. can black beans, rinsed and drained
1 - 15 oz. can chickpeas, rinsed and drained
1 cup pitted olives of your choice
4 celery ribs, sliced thin on diagonal
1 medium red onion, diced fine
1 large bell pepper, diced
Marinade:
2 tbsp. wine vinegar (red or white)
3 tbsp. extra virgin olive oil
2 tbsp. freshly squeezed lemon juice
3 tbsp. minced fresh parsley leaves
1-2 jalapeño peppers, seeded and finely chopped
2-3 cloves fresh garlic, minced
1/2 tsp. sea salt, or to taste
1/2 tsp. ground black or white pepper, or to taste
Instructions:
In large bowl add all your beans and olives.
Chop the celery, onion and bell pepper, then add them to the same bowl.
In a small bowl add all marinade/dressing ingredients. Whisk well to emulsify, then drizzle it all over the bean salad.
Toss well to combine.
Cover your bowl with plastic cling wrap and refrigerate for 1 hour prior to serving, or overnight.