Amish Bean Salad

Ingredients

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 small red onion, finely chopped
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped fresh parsley for garnish
• Crumbled feta cheese

Instructions

1. Prepare the Beans: Drain and rinse all the beans under cold water to remove excess sodium. Shake off any excess water after rinsing.
2. Combine the Fresh Ingredients: In a large mixing bowl, add the prepared beans, corn, diced red and green bell peppers, and the chopped red onion. Toss gently to combine.
3. Make the Dressing: In a small bowl, whisk together olive oil, white vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
4. Dress the Salad: Pour the dressing over the bean and vegetable mixture. Mix thoroughly to coat all ingredients. Let the salad sit for at least 15 minutes.
5. Final Touch: Sprinkle chopped fresh parsley and crumbled feta cheese over the top before serving.