One of the biggest challenges of eating healthy and working 40 hours+ per week, is packing good, hearty lunches and snacks that don't need to be heated up at work (because microwaving your food is not healthy. Nuking your food does exactly what the word implies—it destroys your food).
This three bean salad is so easy and quick to make and is one of my favorite foods to pack in my lunch. Make a double batch and it will last for several days in the fridge, making it a perfect side dish for dinner or a delicious afternoon snack.
• 2 Cups cooked green beans
• 2 Cups cooked black beans
• 2 Cups white kidney beans
• 1/2 onion, sliced and chopped
• 3 Tablespoons fresh parsley
• Salt and Pepper to taste
• 1/2 Cup apple cider vinegar
• 1/2 Cup cold pressed olive oil
• 1/8 Cup dijon mustard
Directions: Combine all the beans, onions, and parsley in a bowl. Season with salt and pepper and set aside. In a small bowl, mix together the vinegar, oil, and mustard. Pour mixture over the beans and onions. Chill for a couple hours or overnight before serving.