Three Bean Salad

• 1 can black beans
• 1 can chickpeas
• 1 can bean of choice (Pinto Beans, Great Northern Beans, Kidney Beans...)
• 4 ounces feta
• 3 tablespoons diced sundried tomatoes
• 3 tablespoons diced roasted red peppers
• 2 cloves garlic, minced
• 16 ounces grape or cherry tomatoes, quartered
• 1 teaspoon crushed red pepper flakes
• salt and pepper, to taste
• drizzle olive oil and vinegar, to taste

1. Drain and rinse each can of beans and add to a large bowl.
2. Crumble 4 oz. feta (I usually buy an 8 oz. block and crumble half) and add to bowl. Can use pre-crumbled feta if you prefer.
3. Dice sundried tomatoes and roasted red peppers and add to bowl. I buy both in jars and store in the fridge to have on hand for occasions such as this. Feel free to add more or less of each.
4. Mince garlic cloves and add to bowl.
5. Drizzle with olive oil and balsamic and add salt and pepper to taste. Add crushed red pepper flakes and toss.
6. Top with quartered tomatoes and serve!

black beans, chickpeas, bean of choice, feta, tomatoes, red peppers, garlic, grape, red pepper, salt, drizzle olive oil

Taken from food52.com/recipes/35628-three-bean-salad (may not work)