Easy No-Cook Three Bean Salad | Vegan and Gluten-Free | That Salad Lady®

Ingredients

• 15-ounce can kidney beans, drained and rinsed
• 15-ounce can garbanzo beans (chickpeas), drained and rinsed
• 15-ounce can cannellini beans, drained and rinsed
• 3 bell peppers (red, orange and yellow), cored and diced
• 3 Roma tomatoes (vine or grape tomatoes also work), seeded and diced
• 1 English cucumber (with skin), diced
• 1/2 red onion, diced
• 1/2 cup fresh parsley, finely chopped
• Salt and freshly ground pepper, to taste
• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons pure maple syrup (or pure honey for non-vegans)
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced
• 1 teaspoon dried parsley, basil or oregano