Healthy & High-Protein Three Bean Salad

Ingredients

1 can dark red kidney beans, drained and rinsed

1 can white beans, drained and rinsed

1 can chickpeas, drained and rinsed

1 cup marinated artichoke hearts, chopped

1/2 cup sun dried tomatoes packed in olive oil, sliced

2 mini cucumbers, sliced into half moons

1/2 cup parmesan cheese, grated

1/2 cup fresh herbs, such as basil and parsley, chopped

Squeeze of lemon juice from half a lemon

Pinch of salt

Red wine vinaigrette

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tbsp shallot, minced

1 tbsp honey

1/2 tbsp Dijon mustard

1 tsp coarse Kosher salt (or 1/2 tsp fine salt)

1 tsp dried oregano

A few grinds of black pepper

Directions

Combine the kidney beans, white beans, chickpeas, artichoke hearts, sun dried tomatoes, cucumbers, parmesan cheese, and fresh herbs in a large mixing bowl.

Make the vinaigrette: In a small jar, combine the extra virgin olive oil, red wine vinegar, shallot, honey, Dijon mustard, salt, oregano, and pepper. Close the jar and shake vigorously to mix the dressing up.

Pour about half a cup of the dressing over the salad, and add the squeeze of lemon juice and pinch of salt. Mix everything up with salad spoons until well combined. Serve right away or store for later and serve cold.