Bean Salad Ingredients

• 1 –19oz Can Cottam Gardens Chickpeas well drained and rinsed
• 1 – 19oz Can Cottam Gardens Red Kidney Beans well drained and rinsed
• 1 – 19oz Can Cottam Gardens Black Beans well drained and rinsed
• 2 cups of  fresh cook green beans cut into 1 inch pieces
• 1/4 cup red onion very thinly sliced or chopped
• 2 scallions sliced
• 1/4 cup chopped fresh parsley and fresh dill (combination of both or your choice of fresh herbs)
• 1 Large English cucumber
• 3 Tablespoon chopped dill pickles or sweet pickles
• 1 tablespoon capers drained and chopped

Dressing Ingredients

• 1/3 cup apple cider vinegar
• 1/2 cup extra-virgin Olive Oil
• 1 teaspoon Dijon mustard
• 1 to 2 teaspoon honey or maple syrup,optional (sugar to taste)
• 1/2 teaspoon salt to taste
• 1/4 teaspoon fresh ground black pepper to taste

Instructions

• In a large bowl place the Cottam Gardens Chickpeas, Red Kidney Beans, Black Beans ,Green Beans,Red Onion and parsley, dill, cucumbers pickles and capers.
• In a small bowl whisk together the apple cider vinegar, honey, Olive Oil, Dijon mustard, salt and pepper
• Pour Dressing over the Beans and toss to coat
• Serve immediately or cover the bowl and refrigerate the salad for 2 hours or up to 3-5 days, then serve.