Beans are not just a side dish! We're busting out the bean & veggie salad daily during these hot summer months. Something about the cold crunch of this nutritious and filling salad has us going back for more. Beans are high in plant-based protein and rich in fiber, and it's super easy to make!

We've created a formula so you can add whatever beans, veggies, and herbs you have on hand. Summer is the perfect month for this dish.

- 3-4 cans of your choice of beans. If you have the extra time and want to save money, start with bulk beans, soak them overnight, cook, and let them cool. Our favorite beans for this dish are chickpeas, black beans, kidneys, and white beans.
- 4-5 veggies of your choice. Whatever is in season and available to you is best. We use celery, carrots, orange and red bell pepper, cucumbers, and cherry tomatoes. Slice and dice!
- 2-3 fresh herbs. We are using basil, oregano, and parsley. Chop chop! 

For the vinaigrette:
- 1 cup of olive oil
- 1/3 cup of white vinegar and 1/3 cup of red wine vinegar
- 2-3 tablespoons of honey
- 2-3 cloves of garlic
- salt and pepper to your taste
- a couple of sprigs of basil

Add all ingredients together and taste to ensure the balance of salty, sweet, and tangy are to your liking. This salad only gets better with time, so stick in the fridge and enjoy for the week!