Bean salad is my go-to dish when I am out of other delicious things for lunch. You know, like leftovers. The bean salads that I make are usually random mixes of the beans in my cabinet and the first spices that I grab. This salad was no different.

I discovered, on a whim that I quite like fennel and rosemary. I only have fennel on hand because my mom always had fennel. I really had no idea what to do with it. But inspiration hit and I made this delicious bean salad.

Three Bean Salad with Fennel & Rosemary

• 1 can black beans
• 1 can chickpeas
• 1 can butter beans
• 1 tablespoon dried or fresh rosemary
• 1-2 teaspoons fennel
• 6 small sweet peppers
• 1 shallot
• 1/4 cup olive oil
• 1/2 cup white wine vinegar
• Salt & pepper to taste

Chop up peppers and shallot. Drain beans and rinse. Combine with peppers and shallot. Whisk together olive oil, vinegar & seasonings. Pour over beans, peppers & shallot. Refridgerate over night so that flavors develop.

This recipe keeps for about a week and makes a great lunch or side for a spring/summer dinner.