Three Bean Salad

In a small bowl, whisk together the extra virgin olive oil, lemon juice, grated garlic cloves, agave syrup, Dijon mustard, salt, and ground black pepper until well combined.
¼ cup extra virgin olive oil
2 tablespoons lemon juice
2 garlic cloves
1 tablespoon agave syrup
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground black pepper
In a large bowl, add the drained and rinsed borlotti beans, red kidney beans, and black beans. Mix in the grated carrot, diced red bell pepper, diced celery ribs, and chopped fresh parsley with the beans.
1 can (14 oz / 400 g) borlotti beans
1 can (14 oz / 400 g) red kidney beans
1 can (14 oz / 400 g) black beans
1 medium carrot
1 medium red bell pepper
2-3 celery ribs
¼ cup fresh parsley
Pour the dressing over the bean and vegetable mixture. Toss gently to ensure everything is evenly coated.
Cover the salad and refrigerate for at least 30 minutes so the flavors develop better. Give the salad a final toss before serving and enjoy cold or at room temperature.