THREE (or four) BEAN SALAD

This is a quick recipe that is easy to make.

THREE BEAN SALAD

One 15 oz can of EACH of the following, drained and rinsed:  Black Beans, Chick Peas (Garbanzo) and Red Kidney Beans

One medium cucumber, peeled, seeded and chopped

One red bell pepper, seeded and finely chopped

Two tablespoons finely chopped cilantro

3 tablespoons red wine vinegar

One tablespoon lemon juice

1/2 cup extra virgin olive oil

One teaspoon garlic salt

One teaspoon dry mustard powder

1/2 teaspoon black pepper

1/2 teaspoon white pepper

Combine all ingredients except for the beans; mix in a small mixing bowl with a whisk.  Adjust salt, pepper and garlic, if necessary.   Then pour over the beans in a larger bowl and mix thoroughly, coating all the beans with the dressing.  Cover and refrigerate overnight for the most flavor.

NOTE:  I have been known to throw in a can of cut green beans to this mix.  Simply increase the vinegar by one tablespoon, the olive oil by two tablespoons and the lemon juice by one teaspoon to make more dressing.  Thinly sliced onion can also be added, if desired.