Salad:

• 1 15 oz can chickpeas, drained and rinsed
• 1 15 oz can navy beans, drained and rinsed
• 1 15 oz can kidney beans, drained and rinsed
• 1 1/2 cups lima beans or edamame, cooked and drained
• 1 cup thinly sliced celery
• 1 medium bell pepper, diced (~1 ¼ cups)
• 1 cup grated carrot
• 1/3 cup finely minced green onion
• 1/3 cup finely chopped fresh parsley
• 2 tbsp finely chopped fresh basil
• ½ tsp fine grain kosher salt
• ¼ tsp ground black pepper

Dressing: 

• 1/4 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp dijon mustard
• 1/2 tsp agave syrup or granulated sugar
• 1/2 tsp fine grain kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp onion granules
• 1/4 tsp garlic granules