Dense Bean Salad (Pesto)

Ingredients

• 1 can / (15 oz) chickpeas, drained
• 1 can / (15 oz) white beans, drained
• 1 can / (15 oz) black beans, drained
• 1 cup diced cucumber
• 1 cup diced bell pepper
• 1/2 cup diced red onion
• 1/2 cup chopped parsley
• to taste Dressing: 1/4 cup olive oil + 3 tbsp lemon juice + 1 tbsp vinegar + 1 tsp Dijon + 1 tsp salt + black pepper
• 2 tbsp pesto

Method

1. Combine beans and chopped vegetables in a large bowl.
2. Whisk dressing ingredients until emulsified.
3. Pour dressing over salad and toss well.
4. Chill 30 minutes for best flavor.
5. Swap dressing for 2 tbsp pesto + lemon juice.

Notes

Keeps 4 days in the fridge—great for meal prep.