Vibrant Mediterranean Bean & Veggie Protein Salad with Zesty Herb Dressing

Drain and rinse chickpeas, cannellini beans, and kidney beans thoroughly under cold water.

💡 Tip: Rinsing removes excess sodium and improves texture.

Dice cucumber, bell peppers, red onion, cherry tomatoes, salami, and feta into uniform pieces.

💡 Tip: Uniform cuts ensure even flavor in every bite.

Transfer all beans and chopped ingredients into a large mixing bowl.

💡 Tip: Combine while ingredients are dry for better dressing adhesion.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, minced garlic, oregano, salt, pepper, and red pepper flakes until emulsified.

💡 Tip: Whisk vigorously for a smooth, cohesive dressing.

Pour dressing over salad and toss gently until everything is evenly coated.

💡 Tip: Fold from the bottom to preserve vegetable integrity.

Refrigerate for at least 30 minutes to allow flavors to meld.

💡 Tip: Chilling enhances depth and balance of flavors.

Before serving, taste and adjust seasoning with additional salt, acid, or oil as needed.

💡 Tip: Brighten with a squeeze of lemon just before serving.