This bean salad is a nutritious veggie packed bowl that’s easy to make and gives you plenty of plant protein.

Makes: 6 servings

Serving Size: 1 serving (324.5g)

Prep Time: 15 minutes

Total Time: 75 minutes

Nutrition Facts:  314 calories / 39.5g carbs / 15.5g protein / 12.5g fat

Ingredients:

Salad:

• 1, 15-ounce can garbanzo beans (286g)
• 1, 15-ounce can cannellini beans (255g)
• 1, 15-ounce can kidney beans (266g)
• 1/2 medium red onion (diced) (64g)
• 3 sticks celery (diced) (180g)
• 1 cucumber (diced) (201g)
• ½-ounce basil (chopped)
• 1 tomato (diced) (150g)
• 1/4 cup grated Parmesan cheese (28.5g)
• 5 pepperoncini (diced) (28g)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 teaspoon dried parsley 
  
  Dressing:
  
• 1/4 cup olive oil (54g)
• 2 teaspoons red wine vinegar (10g)
• ¼ cup fresh lemon juice (60g)
• 1 clove garlic (minced)
• 1/2 teaspoon Italian seasoning 
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)

Instructions:

1. Rinse and drain all the beans. 
2. In a large bowl, add all beans, red onion, celery, cucumber, basil, tomato, Parmesan cheese and parsley. Season with ½ teaspoon of salt and pepper and toss to combine. 
3. To make the dressing, mix together in a separate bowl the olive oil, red wine vinegar, lemon juice, garlic, Italian seasoning, and remaining ½ teaspoon salt and pepper. Pour over salad and mix well.. Season both salad and dressing with additional salt and pepper to taste.
4. Chill in the fridge & allow to marinate for at least an hour. Enjoy!