Bean Salad Recipe

1 can cannellini beans, rinsed and drained

1 can garbanzo beans, rinsed and drained

1/4-1/2 red onion, brunoise

1 green bell pepper, brunoise

2 stalks celery, brunoise

1 large tomato; seeded, small dice

1/4 cup fresh mint, chiffonade

1 bunch fresh cilantro, chiffonade

1/8 cup fresh tarragon, chiffonade

1/8 cup fresh dill, chiffonade

1 T garlic powder to taste

mustard powder, to taste (1/2 tsp.)

celery salt, to taste

Olive oil

lemon juice (or red or white wine vinegar)

Salt and pepper to taste

1 ratio as needed to dress salad. Pour dressing over salad. Toss to coat. Season with salt and pepper, to taste.

Refrigerate at least 2 hours before serving to allow flavors to marry.

NOTE: Any combination of fresh herbs works well with this recipe.