Zesty Mediterranean Bean Salad Recipe for Summer Picnics

Ingredients

• 1 (15 oz/425 g) can garbanzo beans, rinsed and drained
• 1 (15 oz/425 g) can cannellini beans, rinsed and drained
• 1 (15 oz/425 g) can kidney beans, rinsed and drained
• ¾ cup fresh Italian parsley, chopped
• 2 tomatoes, chopped fine
• ¾ cup celery, chopped
• ¼ cup red onion, chopped fine
• ½ cup Kalamata olives (optional)
• ⅓ cup pepperoncini (optional)
• 1 small cucumber, peeled, seeded, and chopped
• ¼ cup fresh basil, chopped
• ¼ cup Parmesan cheese, finely grated
• ¼ cup extra-virgin olive oil
• Juice of 1-½ lemons
• 1 clove garlic, peeled and minced
• ½ teaspoon dried Italian seasoning
• Ground pepper to taste
• Sea salt to taste