• 2 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce can) lentils, drained and rinsed
• 2 (15 ounce can) dark red kidney beans
• 1 large English cucumber, finely chopped
• 1 pint cherry tomatoes, quartered
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 1 bunch scallions, finely sliced
• handful of fresh parsley, chopped
• handful of fresh mint, chopped
  

For the Dressing

• 1/2 cup extra virgin olive oil
• 1/4 cup lemon juice
• 4 teaspoons pomegranate molasses
• 2 cloves garlic, grated with microzester
• 2 teaspoons sumac
• 1 1/2 teaspoons dried mint
• Kosher salt

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