3 Bean Salad


One 15-ounce can chickpeas

One 15-ounce can black beans

One 15-ounce can butter beans

1 clove garlic

1 teaspoon honey

1 tablespoon Dijon mustard

1 tablespoon white wine vinegar

1/4 cup olive oil

1 teaspoon zaatar

Kosher salt and freshly ground black pepper

Juice of 1 lemon

3 tablespoons fresh mint leaves, chopped

3 tablespoons fresh parsley leaves, chopped

3 tablespoons fresh tarragon, chopped

4 stalks celery, finely diced

1/2 red onion or 1 shallot, small dice


  1. Drain and rinse all the beans in a colander. Set aside and allow to fully dry.
  2. Grate the garlic on a rasp over a large bowl. Whisk in the honey, Dijon, vinegar, olive oil, zaatar, salt, pepper, lemon juice, 1 tablespoon mint, 1 tablespoon parsley and 1 tablespoon tarragon. Add the celery, diced onion and the beans, then 1 more tablespoon of each herb, and toss to coat. Garnish with the remaining tablespoon of each herb. Serve immediately or store in the fridge until ready to serve, for up to 3 days. 

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