Beanelicious Salad

I adapted this recipe from my Better Homes and Gardens Cook Book. I cook dry beans and then freeze them to avoid the BPA in canned beans.  

2 cups chickpeas

2 cups navy beans

1 cup black beans

1/4 cup chopped green pepper

1/4 cup chopped red pepper

1/4 cup chopped yellow pepper

1/3 cup red onion

1/4 cup vinegar

2 tablespoons raw agave nectar

2 tablespoons olive oil

1/2 teaspoon celery seeds

1/2 teaspoon dry mustard

1 clove garlic

salt and pepper to taste

In a bowl combine the beans, peppers, and onion. In a jar mix dressing ingredients (vinegar, agave nectar, oil, celery seeds, dry mustard, and garlic) and shake well.  Pour over bean mixture and stir.  Add salt and pepper to taste.  Cover and chill for at least 4 hours.