Ingredients:
1 can (8 ounces) cut green beans, drained
1 can (8 ounces) garbanzo (chickpea) beans, rinsed and drained
3/4 cup canned kidney beans, rinsed and drained
1 cup parsley chopped
1/4 cup chopped onion
1/4 cup lemon juice
2 tablespoons ACV (apple cider) vinegar or balsamic vinegar
5 tablespoons EVO (extra virgin Olive) oil
1/8 teaspoon black pepper or cayenne pepper
Pink Himalayan salt (to your taste)
Directions
In a small bowl, combine the first five ingredients. In another bowl, whisk the lemon juice, vinegar, oil and pepper; stir into bean mixture. Cover and refrigerate until serving. Yield: 3-4 servings.
