ANTIPASTO THREE-BEAN SALAD

Ingrédients

ANTIPASTO THREE-BEAN SALAD

For the salad:

3 (15-oz) cans beans of choice, rinsed and drained (I used garbanzo, kidney and cannellini beans but feel free to choose your own adventure)

1 (15-oz) can artichoke hearts, drained and roughly chopped

1 (12-oz) jar roasted red peppers, drained and roughly chopped

1 cup hot pepperoncini rings, roughly chopped

1/2 pint cherry tomatoes, quartered

1/2 red onion, diced

1/2 large bunch parsley, chopped

4 oz low-moisture part-skim mozzarella, cubed

2 oz Parmesan cheese, shredded

For the dressing:

1/4 cup extra-virgin olive oil

2 Tbsp red wine vinegar

2 Tbsp freshly squeezed lemon juice

Optional squeeze of honey or agave nectar

1 Tbsp dried oregano

1 clove garlic, minced

Salt and pepper to taste

Instructions

Combine all salad ingredients in a large bowl.

Combine all dressing ingredients in a jar and shake until combined.

Pour dressing over salad, toss together and EAT.