Lemon Parsley Bean Salad

Bean Salad

• 1 can black beans (or 1 cup cooked)
• 1 can red kidney beans (or 1 cup cooked)
• 1 can chickpeas (or 1 cup cooked)
• 1 small red onion, diced
• 2 stalks celery, diced
• 1 red tomato, chopped
• ½ cup chopped sundried tomatoes
• 1 medium cucumber, deseeded and diced
• 1 jalapeno, seeded and finely diced
• ¾ cup chopped fresh parsley
• 2 Tablespoons chopped fresh dill or mint 

Dressing

• ¼ cup olive oil
• 1-2 lemons, juiced
• 3 cloves garlic, minced
• 3 Tablespoons red wine vinegar
• ¾ teaspoon sea salt
• Pinch of red pepper flakes or cayenne