Dill Bean Salad

• FOR THE SALAD:
• 1 can (15 Oz. Size) Chickpeas, Rinsed And Dried On A Paper Towe
• 1 can (15 Oz. Size) Kidney Beans, Rinsed
• 1 can (15 Oz. Size) Lima Beans, Rinsed
• 2 whole Spring Onions, Sliced Diagonally
• 2 stalks Celery, Cut Diagonally
• 1/2 pieces Cucumber, Peeled And Cubed
• 1 whole Handful Of Fresh Dill, Chopped
• 1 whole Handful Of Fresh Parsley, Chopped
• FOR THE DRESSING:
• 1/3 cups Canola Oil
• 2 whole Limes, Juiced
• 1 Tablespoon Herbes De Provence
• 1 clove Garlic, Crushed
• 1/2 teaspoons Honey
• 1 teaspoon Powdered Mustard

1. Toss all the beans, vegetables and fresh chopped herbs into a bowl together.
2. Add the last six ingredients into a small jar and shake to combine. Make sure to use Herbes de Provence. This is what makes the dressing so unique.
3. Serve yourself a bowl of the salad and pour some of the dressing over top. Resist the urge to lick your fingers afterward.
4. This is an easy salad to make adjustments to. Feel free to add or remove as much or as little of the ingredients as you'd like. This is a great salad to keep in the fridge for quick lunches and fast snacks during the warm months.

salad, chickpeas, kidney beans, beans, spring onions, stalks celery, cucumber, handful of fresh dill, handful of fresh parsley, dressing, canola oil, whole limes, clove garlic, honey, powdered mustard

Taken from tastykitchen.com/recipes/salads/dill-bean-salad/ (may not work)