Three Bean Salad

Who says you can't have salad in January?  This salad can be enjoyed all year round!  It is so wonderfully colorful and vibrant, it makes me feel good just to look at it.  :)

As with my other bean recipes, it is better to use dried beans, pre-soaked and pre-cooked.  However, for convenience, canned beans may be used.  Be sure to rinse them well.  Keep in mind that canned foods contain BPA, which is a toxic chemical.  Use canned foods in moderation.

Three Bean Salad

1 1/2 cups of kidney beans
1 1/2 cups of pinto beans
3 cups of green beans (frozen or fresh)
1 red onion
1 organic red bell pepper
1 organic yellow bell pepper
1/3 cup fresh chopped parsley

Dressing:

1/3 cup apple cider vinegar
2 tbsp. honey
1/4 cup olive oil

Mix the beans, onion, pepper and parsley in a large bowl.  Whisk the dressing ingredients and mix together.  Refrigerate for at least one hour.