Three Bean Salad

Three Bean Salad

1 (15-oz.) can chickpeas, rinsed and drained
1 (15-oz.) can kidney beans, rinsed and drained
1 (15-oz.) can black beans, rinsed and drained
1 cup green or red bell pepper, chopped  (or combination of both)
1/3 cup celery, finely chopped
3/4 cup green onions, sliced
5 Tbsp. apple cider vinegar
1 1/2 tsp. Dijon mustard
Simply Organic All-Purpose Seasoning to taste
Freshly ground black pepper to taste
3/4 cup apple, chopped (peeling optional), and tossed in 3/4
          tsp. lemon juice
Couple pinches ground cloves

In a large bowl, combine all the ingredients (no need to mix
the vinaigrette separately), tossing well to fully mix. Season
to taste with all-purpose seasoning and pepper if desired.

Serves 6 as a side dish.

NOTE: This salad tastes best after it's had about a day to sit
and the beans have absorbed some of the marinade. Be sure to
toss again to redistribute any dressing lingering at the bottom
of your container.