GOURMET BEAN SALAD

GOURMET BEAN SALAD 2 cans red kidney beans, rinsed and drained 1 can cannellini beans, rinsed and drained 1 can garbanzo beans, rinsed and drained ¼-½ red onion, brunoise 1 green bell pepper, brunoise 2 stalks celery, brunoise 1 large tomato; seeded, small dice ¼ cup fresh mint, chiffonade 1 bunch fresh cilantro, chiffonade 1/8 cup fresh tarragon, chiffonade 1/8 cup fresh dill, chiffonade 1 teaspoon garlic powder, to taste mustard powder, to taste (1/2 tsp.) (optional) celery salt, to taste olive oil lemon juice (or red wine vinegar) salt and pepper to taste

Refrigerate at least 2 hours before serving to allow flavors to marry. NOTE: Any combination of fresh herbs works well with this recipe.

I suggest sprinkling a little salt over the celery, tomato and onions and putting them in a colander to drain off some of the excess moisture. After 10-15 minutes with the salt, place the celery and onions in a towel and squeeze dry. This will keep the salad from getting wet.

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