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Prep time: 20 minutes

Serves 8-10


  • 1 (16 oz.) can Laura Lynn black beans, rinsed and drained
  • 1 (16 oz.) can Laura Lynn garbanzo beans, rinsed and drained
  • 1 (16 oz.) can Laura Lynn kidney beans, rinsed and drained
  • 1 yellow bell pepper, diced
  • 3 stalks celery, thinly sliced
  • 1 small onion, diced
  • 2 tbsp. flat leaf parsley, chopped


  • ¼ cup Laura Lynn olive oil
  • ½ cup Laura Lynn apple cider vinegar
  • 2 tbsp. honey
  • 1 tbsp. Laura Lynn Dijon mustard
  • 2 cloves garlic, minced
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper


1. In a large bowl, combine all salad ingredients and stir to combine thoroughly.  Set aside.

2. In a separate bowl, whisk together all dressing ingredients and pour over salad.  Stir to combine well.  Cover bowl and refrigerate at least 4 hours to allow flavors to develop, then serve.

Optional tip: I like to make this salad the day before to let the dressing marinate and allow all of the flavors to combine.  This salad is equally good cold or room temperature.

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