Directions
- 1Cut the cucumbers into half moons.
- 2Slice the mini bell peppers.
- 3Dice the red onion.
- 4Add the chopped cucumbers, peppers, and onions to a bowl.
- 5Add the garbanzo beans and cannellini beans.
- 6Add the Kalamata olives, banana peppers, and pepperoncinis.
- 7In a separate bowl, whisk together the balsamic vinegar, white wine vinegar, Dijon mustard, banana pepper juice, pepperoncini juice, lemon juice, herbs, salt, and pepper.
- 8Pour the dressing over the bean mixture.
- 9Toss everything to combine.
- 10Portion the salad into individual containers for meal prepping.
Ingredients
- 3 Persian cucumbers
- 2 handfuls mini bell peppers
- 1 can garbanzo beans
- 1 can cannellini beans
- 0.25 red onion
- 0.33 cup Kalamata olives
- 0.5 cup banana peppers
- 0.5 cup sliced pepperoncinis
- 2 tbsp balsamic vinegar
- 2 tbsp white wine vinegar
- 1.5 tbsp Dijon mustard
- 1 splash juice from banana pepper jar
- 1 splash juice from pepperoncini jar
- 0.5 lemon
- 1 generous sprinkle dried herbs
- 1 generous dash salt
- 1 generous dash fresh pepper
Equipment
knifecutting boardbowlmeasuring spoonsmeasuring cupwooden tongsdeli containers
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