1 15-ounce can garbanzo beans, rinsed and drained

1 15-ounce can cannellini beans, rinsed and drained

1 15-ounce can kidney beans, rinsed and drained

1/4 cup red onion, chopped fine

3/4 cup celery, chopped

1 small cucumber, peeled, seeded, and chopped

3/4 cup fresh Italian parsley, chopped

1/4 cup fresh basil, chopped

2 tomatoes, chopped fine

1/4 cup Parmesan cheese, finely grated

1/2 cup Kalamata olives, optional

1/3 cup pepperoncini, optional

1/4 cup extra-virgin olive oil

Juice of 1–1/2 lemons

1 clove garlic, peeled and minced

1/2 teaspoon dried Italian seasoning

Ground pepper and sea salt to taste

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In a large bowl, add the garbanzo beans, cannellini beans, kidney beans, red onion, celery, cucumber, parsley, basil, tomatoes, and Parmesan cheese. Toss everything together gently to combine.
In a small bowl, whisk together the olive oil, lemon juice, garlic, Italian seasoning, salt, and pepper. Alternatively, you can combine the ingredients in a mason jar, seal the lid, and shake it well.
Drizzle the dressing over the salad and toss again to coat the ingredients evenly.
Cover and refrigerate the salad for 45-60 minutes to allow the flavors to marinate.
Before serving, garnish with Kalamata olives and pepperoncini if desired.

This salad is great for meal prep and can be made ahead of time, tasting even better after marinating.
Use feta cheese instead of Parmesan for a tangier flavor.
Feel free to add other vegetables like chopped zucchini or red bell peppers.
For a more aromatic version, add fresh basil leaves cut into ribbons.
Double the dressing to allow the beans to marinate longer or for use in a green salad.
The salad lasts up to 3 days in the fridge, and the flavors continue to meld.
Don’t reheat as this is a cold salad.