This dijon bean salad is super quick to put together and is packed with protein so will fill you up as a standalone dish, or as a side salad. The dijon mustard gives it a subtle but distinctive kick. You may want to play with the quantity until you find just the right balance, but this is what works for me.
Serves 4 people
Ingredients
1 400g can chickpeas
1 400g can kidney beans
1 400g can black beans
1 small onion, chopped finely
¼ cup chopped fresh parsley
1 teaspoon Dijon mustard
2 teaspoons maple syrup
3 teaspoons red wine vinegar
¼ cup extra virgin olive oil
Sea salt and black pepper, to taste
Method
Add all chickpeas to a colander, drain and rinse them with cold water.
Whisk the remaining ingredients in a large bowl, add the onion, parsley, and beans. Stir to combine, and coat with vinaigrette.
Chill until serving, the longer it sits, the better it tastes.