Cucumber + Pepper Bean Salad

58 mins
Serves 4
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Directions

  1. 1Cut the cucumbers into half moons.
  2. 2Cut the cucumbers into half moons.
  3. 3Cut the cucumbers into half moons.
  4. 4Slice the mini bell peppers.
  5. 5Slice the mini bell peppers.
  6. 6Slice the mini bell peppers.
  7. 7Dice the red onion.
  8. 8Dice the red onion.
  9. 9Dice the red onion.
  10. 10Add the chopped cucumbers, peppers, and onions to a bowl.
  11. 11Add the chopped cucumbers, peppers, and onions to a bowl.
  12. 12Add the chopped cucumbers, peppers, and onions to a bowl.
  13. 13Add the garbanzo beans and cannellini beans.
  14. 14Add the garbanzo beans and cannellini beans.
  15. 15Add the garbanzo beans and cannellini beans.
  16. 16Add the Kalamata olives, banana peppers, and pepperoncinis.
  17. 17Add the Kalamata olives, banana peppers, and pepperoncinis.
  18. 18Add the Kalamata olives, banana peppers, and pepperoncinis.
  19. 19In a separate bowl, whisk together the balsamic vinegar, white wine vinegar, Dijon mustard, banana pepper juice, pepperoncini juice, lemon juice, herbs, salt, and pepper.
  20. 20In a separate bowl, whisk together the balsamic vinegar, white wine vinegar, Dijon mustard, banana pepper juice, pepperoncini juice, lemon juice, herbs, salt, and pepper.
  21. 21In a separate bowl, whisk together the balsamic vinegar, white wine vinegar, Dijon mustard, banana pepper juice, pepperoncini juice, lemon juice, herbs, salt, and pepper.
  22. 22Pour the dressing over the bean mixture.
  23. 23Pour the dressing over the bean mixture.
  24. 24Pour the dressing over the bean mixture.
  25. 25Toss everything to combine.
  26. 26Toss everything to combine.
  27. 27Toss everything to combine.
  28. 28Portion the salad into individual containers for meal prepping.
  29. 29Portion the salad into individual containers for meal prepping.
  30. 30Portion the salad into individual containers for meal prepping.

Ingredients

  • 3 Persian cucumbers
  • 3 Persian cucumbers
  • 3 Persian cucumbers
  • 2 handfuls mini bell peppers
  • 2 handfuls mini bell peppers
  • 2 handfuls mini bell peppers
  • 1 can garbanzo beans
  • 1 can garbanzo beans
  • 1 can garbanzo beans
  • 1 can cannellini beans
  • 1 can cannellini beans
  • 1 can cannellini beans
  • 0.25 red onion
  • 0.25 red onion
  • 0.25 red onion
  • 0.33 cup Kalamata olives
  • 0.33 cup Kalamata olives
  • 0.33 cup Kalamata olives
  • 0.5 cup banana peppers
  • 0.5 cup banana peppers
  • 0.5 cup banana peppers
  • 0.5 cup sliced pepperoncinis
  • 0.5 cup sliced pepperoncinis
  • 0.5 cup sliced pepperoncinis
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp balsamic vinegar
  • 2 tbsp white wine vinegar
  • 2 tbsp white wine vinegar
  • 2 tbsp white wine vinegar
  • 1.5 tbsp Dijon mustard
  • 1.5 tbsp Dijon mustard
  • 1.5 tbsp Dijon mustard
  • 1 splash juice from banana pepper jar
  • 1 splash juice from banana pepper jar
  • 1 splash juice from banana pepper jar
  • 1 splash juice from pepperoncini jar
  • 1 splash juice from pepperoncini jar
  • 1 splash juice from pepperoncini jar
  • 0.5 lemon
  • 0.5 lemon
  • 0.5 lemon
  • 1 generous sprinkle dried herbs
  • 1 generous sprinkle dried herbs
  • 1 generous sprinkle dried herbs
  • 1 generous dash salt
  • 1 generous dash salt
  • 1 generous dash salt
  • 1 generous dash fresh pepper
  • 1 generous dash fresh pepper
  • 1 generous dash fresh pepper

Equipment

knifecutting boardbowlmeasuring spoonsmeasuring cupwooden tongsdeli containers