2 cans red kidney beans, rinsed and drained
1 can cannellini beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
¼-½ red onion, brunoise
1 green bell pepper, brunoise
2 stalks celery, brunoise
1 large tomato; seeded, small dice
¼ cup fresh mint, chiffonade
1 bunch fresh cilantro, chiffonade
1/8 cup fresh tarragon, chiffonade
1/8 cup fresh dill, chiffonade
1 teaspoon garlic powder, to taste
mustard powder, to taste (1/2 tsp.) (optional)
celery salt, to taste
olive oil
lemon juice (or red wine vinegar)
salt and pepper to taste

Refrigerate at least 2 hours before serving to allow flavors to marry.

NOTE: Any combination of fresh herbs works well with this recipe.

I suggest sprinkling a little salt over the celery, tomato and onions and putting them in a colander to drain off some of the excess moisture. After 10-15 minutes with the salt, place the celery and onions in a towel and squeeze dry. This will keep the salad from getting wet.

Submitted by: Jon Dolenar