Mediterranean Bean Salad

Packed with protein-rich beans, crunchy summer vegetables and cool, fresh mint, this salad is a one-dish supper for evenings when it’s too hot to cook. Just toss the ingredients together in a large bowl and stir in the dressing. If you don’t have capers on hand, substitute chopped green olives or dill pickles.
 
Salad:
  • 3 15-ounce cans of any beans (use several types if you like), drained and rinsed
  • 2 red bell peppers, chopped
  • 1 small cucumber, diced
  • 1 cup chopped red or sweet onions
  • 1 tablespoon capers
  • 1 cup chopped fresh parsley
  • 10 fresh mint leaves, chopped
  • 10 fresh basil leaves, chopped
 
For the dressing:
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • Salt and black pepper