Antipasto Three-Bean Salad

subheading: For the salad:

3 (15-oz) cans beans of choice, rinsed and drained (I used garbanzo, kidney and cannellini beans but feel free to choose your own adventure)

1 (15-oz) can artichoke hearts, drained and roughly chopped

1 (12-oz) jar roasted red peppers, drained and roughly chopped

1 cup hot pepperoncini rings, roughly chopped

½ pint cherry tomatoes, quartered

½ red onion, diced

½ large bunch parsley, chopped

4 oz low-moisture part-skim mozzarella, cubed

2 oz Parmesan cheese, shredded

subheading: For the dressing:

¼ cup extra-virgin olive oil

2 Tbsp red wine vinegar

2 Tbsp freshly squeezed lemon juice

Optional squeeze of honey or agave nectar

1 Tbsp dried oregano

1 clove garlic, minced

Salt and pepper to taste

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