Chop the Celery (1 stalk) in small very fine pieces
In a bowl,combine the Canned Cannellini White Kidney Beans (250 gram), Canned Red Kidney Beans (250 gram), Canned Pinto Beans (250 gram), Fresh Cilantro (4 tablespoon), Yellow Mustard (2 tablespoon), Extra-Virgin Olive Oil (5 tablespoon), Red Chili Pepper (1/2), Cayenne Pepper (1 teaspoon), Salt and Pepper (to taste).
Once you're happy with all the flavors, add the Lime (1) and mix again well. Leave to rest for a minimum of 30 minutes in the fridge, or better overnight covered with some plastic or in a air tight container.
Once the salad has rested for a minimum of 30 minutes serve 1 Tbsp of the mix to every Little Gems Lettuce (to taste) and place in a serving plate or cake stand like I did for a delicious and easy appetizer