Prep: 4 minutes. Since this recipe calls for whole cans of beans, you'll have enough salad left over for another meal. Just store the extra in an airtight container in the refrigerator, and it will keep for up to one week.
1 (16-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can chickpeas, rinsed and drained
1/2 cup chopped fresh parsley
1/4 cup olive oil
1/4 cup balsamic vinegar
Romaine lettuce leaves (optional)
How to Make It
Combine all ingredients in a bowl; toss. Cover and chill. Serve on lettuce leaves, if desired.