20 minutes or less

What You’ll Need:

1 can green bean

1 can chickpea

1 can kidney bean

1 can black bean

1 purple onion, minced

1 sweet bell pepper, any color, chopped

For the dressing:

2/3 c balsamic vinegar

1/3 c olive oil

1 Tbsp honey, local to your area

OPTIONAL: 1 (5-7oz) baby salad greens

Drain all beans into a large strainer and rinse with cool water.

Transfer beans to a large bowl & toss with dressing, inion & pepper.

Divide equally into (5) containers for easy grab & go lunches throughout the week, serving over salad greens if desired.

Enjoy!

Serves 5 as a main, more as a side