I thought this was already posted on my site, but apparently not. Here it is today. I’ve also had good responses to my pear salad and my potato and egg salad. 

Ready in 20 minutes
Serves 4 – 8 people

1 red onion
1-2 cans red kidney beans
1 can white kidney beans
1 can black beans
1 can chickpeas
1 red and/or orange bell pepper chopped
2 cloves garlic chopped
Few radishes sliced
Parsley and/or cilantro
½ cup Red wine vinegar
½ cup Olive oil
¼ cup brown stevia
½ tsp salt
½ tsp pepper
Empty beans into colander rinse all beans and add to large mixing bowl
Chop all vegetables into bite sized pieces
Combine dressing ingredients into mason jar and shake vigorously to emulsify
Add dressing to bean mixture , toss to coat
Garnish with extra parsley and/or cilantro and radish slices
Keeps well in fridge for up to 4 days


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