By Chef Kim Baretta

Beans are such a great source of fiber and protein that you should eat them every day.  This salad is a perfect accompaniment to fish or chicken or can be served as a light lunch.

Serves 6-8

Dressing

1 large shallot, very thinly sliced

3 Tablespoons freshly squeezed lemon juice

1 teaspoon dry mustard powder

2 Tablespoons each of fresh basil, flat-leaf parsley, and mint, chopped

1/3 cup olive oil

 

Salad

One  15-ounce can red kidney beans

One  15-ounce can cannellini beans or Great Northern Beans

One  15-ounce can chickpeas or garbanzo beans

1 English cucumber, peeled, seeded and diced

1 large tomato, seeded and diced

1 red pepper, seeded and diced

1/3 cup finely chopped sundried tomatoes, rinsed well of oil

1 teaspoon Kosher salt

Pepper to taste

 

METHOD

Dressing

Make the dressing by whisking together the first 3 ingredients and the herbs.

Drizzle in the oil slowly, whisking constantly.

 

Salad

Toss beans, vegetables, and sundried tomatoes together and gently mix in the dressing.

Serve at room temperature.