Bean Chop Salad (Edit recipe)

This salad is so good and so delicious. You can easily make your own variation of this by taking your favorite sandwich ingredients and chopping them up, add some beans of choice and then sub any oil or vinegar with the ratio given below. If you avoid greens, it'll store in the fridge for the week!

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	772
Fat:	46 g
Carbohydrates:	83 g
Protein:	38 g
Cholesterol:	28 g
Sodium:	766 mg
Fiber:	22 g
Sugars:	9 g
Calculated per serving.

by tashatindall

Serves: 6

Ingredients

Container 1

12 oz Roasted Red Pepper, jar, chopped
2 whole Bell Pepper, chopped
1 whole Red Onion, chopped
8 oz Salami, type of salami is dealer's choice, this is basically two packages

Container 2

0.25 cup White Wine Vinegar
0.5 cup Extra Virgin Olive Oil
1 cup Fresh Herbs, chopped (parsley, dill, oregano/basil are good in that order)
1 whole Lemon, juiced

On The Side

15 oz White Beans, can, rinsed and drained
15 oz Chickpeas, can, rinsed and drained (or garbanzo beans)
1 cup Fresh Mozzarella, chopped

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine "Container 1" ingredients. (I've listed the ingredients out this way so that you can make this salad ahead and throw the containers in the fridge if you'd like, then combine them when ready. If you're ready to just make it and eat it, you can bypass these instructions and just put everything in a bowl and stir it up.)
Combine "Container 2" ingredients. I like to use a mason jar for this so I can shake it well.
Combine both containers and add in the "On The Side" ingredients.