Bell Pepper and Bean Salad

Ingredients

• 1 red bell pepper
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 jar of roasted red bell peppers
• 1 can kidney beans
• 1 can garbanzo beans
• 1 can great white northern beans
• 1 cup green olives
• 1 cup pepperocinis
• 1 cup sundried tomatoes
• 1 purple onion
• 1 bunch of fresh parsely
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 Tbsp. Dijon mustard
• 1 tsp. Nature’s Seasons

Directions

Drain and rinse all beans. Chop all other ingredients to bite sized pieces. Mix together, then add one bunch of chopped fresh parsley. Whisk together the olive oil, mustard, red wine vinegar, and Nature’s Seasons. Pour over the salad and mix until evenly coated.

Keeps in the fridge up to a week! Delicious topper to salads, or a side to any meal. Friggin’ fantastic on a Frito scoop. 😉

Wine Pairing Suggestion

Round Pond Estate Sauvignon Blanc 2018