SERVES 8

This makes a great filling for lettuce or flatbread wraps. Use hothouse cucumbers, sometimes called English cucumbers, since they are not waxed or oiled, have edible seeds, and are easy to digest. Kirby, Persian, or Japanese cucumbers are delicious alternatives. 

- 1 large orange, zest and juice
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 3 tablespoons balsamic vinegar
- Salt and pepper
- 1 medium red onion
- 1 medium hothouse cucumber
- 15 ounces roasted bell peppers
- 1 garlic clove
- 1/3 cup flat-leaf parsley
- 15 ounces garbanzo beans, cooked
- 15 ounces black beans, cooked
- One 15-ounce can pinto beans
- 1 pound frozen green peas, thawed

Whisk together the orange zest and juice, mustard, oil, vinegar, and salt and pepper in a large bowl. Dice the onion, cucumber, and roasted bell peppers, and add to bowl. Mince the garlic, rough chop the parsley, and add to the salad. Drain and rinse the beans and add along with the peas. Stir and serve chilled.