three bean pasta salad with marinated beans

 

• 1 can black beans 15 oz / 400 g can - drained and rinsed
• 1 can cannellini beans 15 oz / 400 g can - drained and rinsed
• 1 can kidney beans 15 oz / 400 g can - drained and rinsed
• 1 medium bell pepper diced
• 1 small red onion thinly sliced
• ½ cup (1 handful) fresh parsley chopped

Dressing

• ¼ cup (60 ml) extra virgin olive oil
• 3 tablespoons (45 ml) red wine vinegar or lemon juice
• 1 tablespoon Dijon mustard or yellow mustard
• 1 tablespoon honey
• 1 clove garlic grated

• Mix the Beans: In a big bowl, whisk together ¼ cup extra virgin olive oil, 3 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 clove garlic, 2 teaspoons dried oregano, 1 teaspoon salt, and pepper.

  Add 1 can black beans, 1 can cannellini beans, 1 can kidney beans (all drained and rinsed) and stir until coated. Set aside while you cook the pasta.
• Cook the Pasta: Bring a large pot of salty water to a boil. Cook 8 ounces short pasta following the package directions until just tender (al dente).

  Drain and rinse briefly (10 seconds) with cold water to cool it down and stop it from overcooking.
• Put It All Together: Add the cooled pasta to the bowl with the beans. Add 1 medium bell pepper (diced), 1 small red onion (sliced), and ½ cup fresh parsley (chopped).

  Gently stir until everything is mixed. Taste and add more salt or pepper if needed.
• Serve or Chill: Serve right away, or cover and refrigerate to enjoy later. This salad tastes even better after it rests for a bit.

and here is another recipe :   https://theplantbasedschool.com/three-bean-salad/?fbclid=IwY2xjawTUeztleHRuA2FlbQIxMABicmlkETEwcEdDVVk2MWhCV3NlN3Bjc3J0YwZhcHBfaWQQMjIyMDM5MTc4ODIwMDg5MgABHotUyvN17NfXW3pKE77UQDgU8HOqjNeaAg1f5XRxQaRfFlggM-DBQs8SVgAB_aem_JuySYMndtgemOlE943V3MA   which offers this hint:  

• Warm the beans before marinating: A quick 30–60 seconds in the microwave helps them soak up the dressing and lose that canned taste. This simple trick makes all the difference.