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.
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
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
Make the dressing by whisking together the first 3 ingredients and the herbs.
Drizzle in the oil slowly, whisking constantly.
Toss beans, vegetables, and sundried tomatoes together and gently mix in the dressing.
Serve at room temperature.