From craving to table
Instructions
- 1
In a large bowl, combine the cannellini beans, kidney beans, garbanzo beans, cherry tomatoes, red onion, and chopped basil.
- 2
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
- 3
Pour the dressing over the bean mixture and toss gently to coat everything evenly.
- 4
Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld.
- 5
Before serving, taste and adjust seasoning with additional salt and pepper if needed.
- 6
Serve chilled or at room temperature. Garnish with extra basil if desired.