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This Three Bean Salad is perfect summer meal for those days when you just don't want to cook! Ready in under 10 minutes and loaded with plant-based protein, this quick and easy salad is the perfect make-ahead meal.

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Make-Ahead Three Bean Salad

can chickpeas

can black beans

can kidney beans

tomatoes, seeded and diced

cucumber, seeded and diced

red onion, diced

yellow bell pepper, diced

parsley, minced

olive oil

red wine vinegar

clove garlic, minced

Dijon mustard

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Pinch sea salt

Pinch black pepper

In a large colander, strain and rinse chickpeas, black beans and kidney beans and set aside.

In a small bowl or jar, combine dressing ingredients, whisk together until emulsified and set aside.

In a large bowl, combine the diced vegetables and beans, and give it a good stir to ensure everything is well combined.

Drizzle the salad with the dressing and toss again to ensure everything is well coated.

Taste the salad and season with additional sea salt and pepper to taste.

Store in an air-tight container in the fridge for up to 5 days.