• 1 (15 oz) can cannellini beans (no salt added, rinsed and drained)
• 1 (15 oz) can black beans (no salt added, rinsed and drained)
• 1 (15 oz) can garbanzo beans (no salt added, rinsed and drained)
• 1 cup cherry tomatoes (cut in half)
• 1 red bell pepper (chopped, or color of your choice)
• 1/2 red onion (chopped)
• 1/4 cup fresh basil leaves (about 10 leaves, chopped, or 1 tsp dried basil)

Add to a large bowl and stir to combine.  Set aside.

• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 Tbsp honey (or pure maple syrup)
• 1 tsp dijon mustard
• 1/4 tsp salt (omit if beans are not no salt added)
• 1/4 tsp black pepper

Add to a small bowl or mason jar and whisk or shake to combine.  Pour dressing over the salad and stir to combine.

• 4 cups fresh spinach (or romaine, or greens of your choice)

Serve three bean salad over greens, immediately or let the salad chill in the refrigerator for 30 minutes for the flavors to come together.