Three Bean Salad - Love & Lemons

In a large mixing bowl, combine the kidney beans, chickpeas, and green beans.

Add the chopped red onion, bell pepper, and parsley to the bowl.

In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, garlic powder, salt, and black pepper.

Pour the dressing over the bean mixture and toss gently to combine.

Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.

Before serving, give the salad a gentle stir and adjust seasoning if necessary.

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