Tangy Three Bean Salad

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Serves 6-8, as a side

For Salad:

• 1 can cannellini beans, rinsed and drained

• 1 can kidney beans, rinsed and drained

• 1 can chickpeas, rinsed and drained

• 2 stalked celery, diced

• 10-15 cherry tomatoes, quartered (about ½ cup)

• 1 medium red onion, diced

• ¼ cup fresh parsley, coarsely chopped

For Dressing:

• ¼ cup apple cider vinegar

• 2 tablespoons olive oil

• 1 teaspoon lemon juice

• 1 teaspoon spicy mustard

• 1 teaspoon sugar

• ½ teaspoon Old Bay, or other Cajun or creole seasoning

• 1 teaspoon hot sauce

• 2 teaspoon salt

• 2 teaspoons pepper

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1. In a large mixing bowl, add the cannellini beans, kidney beans, chickpeas, celery, tomatoes, red onions, and parsley. Loosely mix everything together.

2. In a small bowl, combine the apple cider vinegar, olive oil, lemon juice, mustard, sugar, Old Bay, hot sauce, salt, and pepper. Whisk everything together until the mustard has been emulsified and the sugar has dissolved. Taste and adjust seasoning to taste.

3. Pour the dressing over the salad and combine everything together. Taste and adjust seasoning to taste.

4. For best results, let the salad sit for at least 1 hour before serving, occasionally giving the salad a stir.

5. Enjoy!