Scale

1 cup chickpeas, drained

1 cup black beans, drained

1 cup kidney beans, drained

1 cup green beans, chopped

½ red onion, finely chopped

1 cup cherry tomatoes, halved

½ cup cucumber, diced

¼ cup red bell pepper, diced

¼ cup fresh parsley, chopped

¼ cup fresh cilantro, chopped

½ cup feta cheese (optional)

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp Dijon mustard

1 clove garlic, minced

1 tsp honey or maple syrup

½ tsp cumin powder

Salt & pepper to taste

Prepare Beans – Rinse and drain all beans if using canned. If using dried beans, soak and cook them until tender.
Make Dressing – Whisk together olive oil, lemon juice, mustard, garlic, honey, cumin, salt, and pepper.
Assemble Salad – In a large bowl, mix all beans, vegetables, and herbs.
Toss & Serve – Pour the dressing over the salad and mix well. Let sit for 15 minutes for best flavor. Serve chilled or at room temperature.