Three Bean Salad

With some creativity and a little culinary know how creating meals using canned food may be a necessity or a regularity at times. As a main, side or on toast this is a healthy and delicious way to add some extra fibre to your meals.
    
Three Bean Salad

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1 can of chickpeas, drained 

1 can of red beans, drained 

1 can of black beans, drained 

half red onion, diced

half green pepper, diced

mixed green sprouts, optional

Dressing:

1/2 cup olive oil
1/2 cup apple cider vinegar
2 tablespoons white sugar
1/2 teaspoon salt
freshly ground black pepper
1 teaspoon summer savoury

In a bowl whisk all the dressing ingredients together until the white sugar has dissolved.

Make the dressing and set it aside.

In a large bowl add the drained chickpeas, red beans and black beans. Then add the diced red onion, green peppers and mixed sprouts, if using. Whisk the prepared dressing and drizzle the dressing over the beans and vegetables, you might not need to use all of the dressing; depends on taste, gently toss to coat. Refrigerate for a few hours to allow all the ingredients and flavours blend together.