Three Bean Salad with Sweet Bell Peppers and Artichoke Hearts

• 15 ounces chickpeas (garbanzo beans) 1 can, drained and rinsed
• 15 ounces kidney beans, canned or black beans, 1 can, drained and rinsed
• 15 ounce white kidney beans, canned 1 can, drained and rinsed, or cannellini beans
• 1/2 cup artichoke hearts marinated, drained and halved or quartered if too big
• 1 each green bell peppers dice into 1/4-inch cubes
• 1 each sweet red bell peppers dice into 1/4-inch cubes
• 1 small red onion about 1/2 cup
• 1 bunch cilantro freshly chopped, about 3/4 cup
• 2 tablespoons mint leaves freshly chopped
• 3 tablespoons olive oil, extra-virgin
• 4 tablespoons apple cider vinegar
• 3 tablespoons honey or maple syrupt
• 1 x salt and black pepper to taste

1. In a large bowl, add all the beans, bell peppers, and artichoke hearts, red onion, cilantro, and mint.
2. Toss until well mixed.
3. Set aside.
4. In a small bowl, whisk together olive oil, vinegar and honey until well blended.
5. Pour the dressing over the bean mixture, and gently toss until evenly coated.
6. Season with salt and black pepper to taste.
7. You may need to add more vinegar or honey depending on your own taste.
8. The salad tastes best when it's chilled in the refrigerator for a few hours or overnight.

chickpeas, kidney beans, kidney beans, hearts, green bell peppers, sweet red bell peppers, red onion, cilantro freshly, mint leaves freshly, olive oil, apple cider vinegar, honey, salt

Taken from recipeland.com/recipe/v/three-bean-salad-sweet-bell-pep-53460 (may not work)