The Best Bean Salad

Ingredients

• 1 can (15 oz) light kidney beans (drained and rinsed)
• 1 can (15 oz) black beans (drained and rinsed)
• 1 can (15 oz) chickpeas (drained and rinsed)
• 1 bag (16 oz) frozen corn (thawed slightly but still cold)
• 1 red bell pepper (finely diced)
• 1 Vidalia sweet onion (finely diced)
• 1 cucumber (peeled, seeded, and finely chopped)
• 1 cup lite honey mustard salad dressing

Instructions

1. 1

   Put the bag of frozen corn on the countertop, at room temperature, for 1 hour before making salad. This will allow the corn to be cold but mostly thawed.

2. 2

   Combine all the beans, corn, red pepper, cucumber, and onion in a large mixing bowl. Stir together to combine. Pour honey mustard dressing over it and stir.* Use more or less salad dressing depending on preference and taste.

3. 3

   For best results put the bean salad in the fridge for 4-6 hours before serving. Serve with a slotted spoon as liquid will pool up in the bottom from the veggies and salad dressing.