Three Bean Cucumber Salad

It’s that time of year! Grad parties and picnics and summer cook-outs galore! These all come with the same question – what should I bring??? There are always the staples to fall back on – pasta salad, coleslaw, fruit platter, etc. But this time I wanted to bring something different than my usual pasta salad. Enter the bean salad!

Ingredients:

• 1 can of garbanzo beans (chickpeas), drained and rinsed
• 1 can of black beans, drained and rinsed
• 1 can of dark red kidney beans, drained and rinsed
• 1 red onion
• 1 cucumber
• 4 oz. feta cheese
• Dressing:
  • 1/4 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tbsp honey
  • 1/2 tsp ground dry mustard
  • 1/4 teaspoon garlic powder
  • 1/4 tsp black pepper
  • 1/4 tsp onion powder
  • basil to taste
  • salt to taste

Directions:

• Combine your drained and rinsed beans in a large bowl.

• Chop your red onion into small pieces and chop your cucumber to desired size (I happen to be a quarters fan myself). Add to your bowl.

• In a smaller bowl, whisk together all dressing ingredients. Taste before adding any salt!

• Add to your salad and toss to coat. Refrigerate for at least one hour (preferably two) before serving. Just before serving, add your feta cheese. Enjoy!

What changes do you make to the dressing? Is there a bean you think works better than the ones I’ve chosen?  Let me know in the comments below!