Ingredients

• 1/4 cup olive oil
• 3 tbsp red wine vinegar
• 2 tsp Dijon mustard
• Salt and pepper to taste
• 1 15-oz can kidney beans, drained and rinsed
• 1 15-oz can chickpeas, drained and rinsed
• 1 15-oz can cannellini beans, drained and rinsed
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh basil

Preparation

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
In a large bowl, combine the kidney beans, chickpeas, cannellini beans, bell pepper, red onion, parsley, basil, and dressing. Toss well.
Serve immediately or store in the refrigerator for up to 4 days.