Cowboy Salad

gets its name from a curious German named Lars who observed me and a friend enjoying this bean salad on a camping trip

Serves 4

Ingredients:
1 cup freshly chopped basil
1 (15oz) can of drained red kidney beans
1 (15oz) can of drained garbanzo beans
1 (15oz) can of drained black beans
4 oz of chopped baby broccoli (regular variety may be substituted)
6 oz of cherry tomatoes cut in half
2 shallots very thinly sliced
1/4 cup of red wine vinegar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper

Directions:
1. Mix all ingredients in a large bowl. Refrigerate for at least three hours so that the flavors can marry. Serve alone, with broken pieces of tostadas, or paired with a yummy condiment like homemade hummus or pesto. Yee-haw!

*Toasted nuts, feta cheese, sundried tomatoes, or avocados are great additions to this salad as well.

Recipe by Cristina Paul