Three Bean Salad with Walnut Chimichurri

Walnut Chimichurri

• 1 Garlic, minced clove
• 2 Tbsp Red wine vinegar
• 1 C California Walnuts, toasted and roughly chopped
• 1 C Italian parsley, chopped and lightly packed
• 1/4 C Olive oil
• 1 1/2 Tbsp Oregano, chopped
• 1/4 tsp Red pepper flakes
• Salt and pepper to taste

Three Bean Salad

• 1 Garbanzo beans, 15.5-oz can rinsed and drained
• 1 Kidney beans, 15.5-oz can rinsed and drained
• 1 Cannellini beans, 15.5-oz can rinsed and drained
• 1 Medium red bell pepper, finely diced
• 1/4 C Red onion, finely diced