Three Bean Salad with Sweet Bell Peppers

• 15 ounces chickpeas (garbanzo beans) 1 can, drained and rinsed
• 15 ounces kidney beans, canned 1 can, drained and rinsed
• 15 ounce white kidney beans, canned 1 can, drained and rinsed, or cannellini beans
• 1 each green bell peppers dice into 1/4-inch cubes
• 1 each sweet red bell peppers dice into 1/4-inch cubes
• 1 each banana peppers dice into 1/4-inch cubes, optional
• 1 small red chili peppers seeded and minced, optional
• 1 small red onion about 1/2 cup
• 1 bunch parsley leaves freshly chopped, about 3/4 cup
• 2 each rosemary sprigs leaves finely chopped
• 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, banana pepper, red chili and artichoke hearts if using, red onion, parsley, rosemary 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 refrigerate for a few hours or overnight.

chickpeas, kidney beans, kidney beans, green bell peppers, sweet red bell peppers, banana peppers, red chili peppers, red onion, parsley, rosemary sprigs, mint leaves freshly, olive oil, apple cider vinegar, honey, salt

Taken from recipeland.com/recipe/v/three-bean-salad-sweet-bell-pep-52643 (may not work)