SPICY BEAN SALAD

Serves: 8
What you need:
1 (15 ounce) can of drained and rinsed white kidney (cannelini) beans
1 (15 ounce) can of drained and rinsed red kidney beans
1 (15 ounce) can of drained and rinsed garbanzo beans
1 cup chopped small sweet multi-colored peppers
1/2 cup chopped green bell pepper
1/2 purple onion chopped
1/2 cup chopped flat parsley
1/3 cup chopped sweet basil
1/3 cup chopped fresh radishes
1/3 cup chopped cucumber (optional)
1 small serrano pepper, seeds removed and diced
1 tsp. dried oregano
1 tsp. dried mint
1 tsp. dried thyme
1 tsp. dried tarragon
1 1/2 tsp. sea salt
1/2 tsp. red chili flakes
1/2 tsp. white pepper (can substitute black)
1/3 cup extra virgin olive oil
1 large lemon juice/zest

What you do:
Combine in a large mixing bowl the beans, peppers, green bell pepper, onion,
parsley, basil radishes, cucumbers, serrano pepper and toss with your hands.
Add the oregano, mint, thyme, tarragon, salt, chili flakes, pepper and toss with
your hands.
Drizzle on the olive oil and lemon juice/zest and toss and blend well. Cover
and refrigerate a few hours before serving.