Three Bean Salad

This salad keeps for quite awhile in the fridge. It is hearty and satisfying as a main dish and makes a quick lunch when you have it waiting ready in the fridge. It’s also a perfect accompaniment to Roasted Root Vegetables along with a bread or bun of some sort for a great meal!

Prepare marinade:

1 cup olive oil

1/4 cup lemon juice

1/4 cup apple cider vinegar

1 Tbsp minced fresh parsley (or 1 tsp dried parsley flakes)

1 tsp oregano

1 tsp dill weed

1 tsp basil

1/2 tsp dry mustard

1/2 tsp garlic powder

Blend well, either in a blender, or with a whisk, or shake it vigorously in a tightly closed jar.

2 cups cut green beans (fresh or frozen cooked, chilled)

1 cup kidney beans

1 cup chickpeas

1/2 red onion, chopped

Toss with desired amount of marinade.

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