Ingredients:

  • 1 can (15 oz / 425 g) Kidney beans, drained and rinsed
  • 1 can (15 oz / 425 g) Black beans, drained and rinsed
  • 1 can (15 oz / 425 g) Garbanzo beans (Chickpeas), drained and rinsed
  • 1 cup (165 g) Sweet corn (fresh or frozen/thawed)
  • 1 medium (110 g) Red onion, finely diced
  • 1 medium (120 g) Red bell pepper, diced
  • 1/3 cup (80 ml) Extra virgin olive oil
  • 3 tbsp (45 ml) Red wine vinegar
  • 1 tbsp (15 ml) Fresh lemon juice
  • 1 tsp (5 g) Dijon mustard
  • 1 tsp (5 g) Maple syrup or honey
  • 1/2 tsp (3 g) Salt
  • 1/4 tsp (1 g) Cracked black pepper
  • 1 tsp (2 g) Dried oregano

Instructions:

  1. Drain the canned beans into a colander and rinse them under cold running water until the foam disappears. Pat them dry slightly. Combine the rinsed beans, diced onion, bell pepper, and corn in a large mixing bowl.
  2. In a separate small bowl or mason jar, combine the olive oil, red wine vinegar, lemon juice, Dijon mustard, maple syrup, salt, pepper, and oregano. Whisk vigorously or shake until the mixture is thick and opaque.
  3. Pour the dressing over the bean and vegetable mixture and toss thoroughly to coat.
  4. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the beans.