This salad tastes great and is a great source of protein. My whole family loves it!
1 16 oz. can kidney beans
1 16 oz. can garbanzo beans (chick peas)
1 16 oz can black beans
1 onion, rough chopped
1-2 stalks celery, chopped diagonally
1 c. edamame, frozen is fine
1/8 c. prepared brown mustard
1/4 c. balsamic vinegar
cracked black pepper to taste
Rinse all canned beans to remove solution and salt. Drain. Place in serving bowl. Add edamame, celery and onion.
To make dressing: Mix mustard and balsamic together. I use a small jar and shake, but you can use a bowl and whisk.
Pour over and stir. Top off with lots of black pepper. This salad gets better the longer it sits in the refrigerator. The next day, the beans will have soaked up some of the dressing, so you can add some balsamic. I also use this dressing as a go-to salad dressing.