Ingredients:

  • 1 can (15 oz) Cannellini beans, rinsed and drained
  • 1 can (15 oz) Dark red kidney beans, rinsed and drained
  • 1 can (15 oz) Garbanzo beans (chickpeas), rinsed and drained
  • 1 cup Frozen sweet corn, thawed
  • 1 medium Red bell pepper, finely diced
  • 0.5 large Red onion, finely minced
  • 0.5 cup Fresh Italian parsley, chopped
  • 2 stalks Celery, thinly sliced
  • 0.33 cup Extra virgin olive oil
  • 0.33 cup Red wine vinegar
  • 1 tablespoon Honey or Maple syrup
  • 1 clove Garlic, minced into a paste
  • 1 teaspoon Dried oregano
  • 0.5 teaspoon Sea salt
  • 0.5 teaspoon Freshly cracked black pepper

Instructions:

  1. Place the cannellini beans, dark red kidney beans, and garbanzo beans into a large colander. Rinse under cold running water for at least 60 seconds until the water runs clear. Shake vigorously to remove excess moisture.
  2. In a small glass jar or bowl, combine the extra virgin olive oil, red wine vinegar, honey, minced garlic, dried oregano, sea salt, and black pepper. Whisk or shake until the dressing is fully emulsified.
  3. In a large mixing bowl, combine the rinsed beans, thawed corn, diced red bell pepper, minced red onion, sliced celery, and chopped parsley.
  4. Pour the vinaigrette over the bean mixture. Toss thoroughly to ensure all ingredients are evenly coated. Serve immediately or chill for 30 minutes to allow flavors to meld.