Bean Salad

Bean salad
Ingredients
Scale
Salad:
1 15 oz can chickpeas, drained and rinsed
1 15 oz can navy beans, drained and rinsed
1 15 oz can kidney beans, drained and rinsed
1 1/2 cups lima beans or edamame, cooked and drained
1 cup thinly sliced celery cone #4
1 medium bell pepper, cone #3
1 cup grated carrot cone #2
1/3 cup finely minced green onion
1/3 cup finely chopped fresh parsley
2 tbsp finely chopped fresh basil
½ tsp salt
¼ tsp ground black pepper
Dressing: 
1/4 cup extra virgin olive oil
2 tbsp vinegar
2 tbsp freshly squeezed lemon juice
1 tbsp dijon mustard
1 T white balsamic
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp onion granules
1/4 tsp garlic granules
Instructions

Cook edamame according to the directions on the package. When done, run under cool water and drain well. Whisk all dressing ingredients together and set aside.Rinse the kidney beans and chickpeas and drain well. Chop celery, bell pepper, herbs, and grate the carrot. Add all of the beans to a large bowl with chopped vegetables, fresh herbs, green onion, and a pinch of salt and pepper and stir well. Pour the dressing over the salad, and toss gently to coat.