The key here is to chop all the veggies at a uniform size. The smaller the better.
mixed greens, baby arugula or baby spinach for your salad base
1 can kidney beans or black beans
1 can great northern beans or garbanzos
1/2 med. red onion, diced
1 yellow bell pepper, diced
1 red or orange bell pepper, diced
3 stalks celery, diced
1/2 large cucumber, diced
any other veggies you have on hand (snow peas, sugar peas, broccoli, etc)
kalamata olives, small ones if you can find them
8 oz salami, diced
cooked chicken breast &/or ham, diced
feta or provolone cheese, diced
1/2 cup olive oil
8 T white wine vinegar
2 T Dijon mustard
salt and pepper
Drain and rinse beans and chickpeas. In a large bowl combine all diced veggies (onion through cucumber). Add in beans, olives, and salami.
Alternatively, may combine ingredients and then chop finely all together.
Make vinaigrette: combine ingredients into a bowl or mason jar with lid. Whisk or shake until combined.
Toss veggie mixture with salad. Serve over a small layer of greens.
As long as you keep the greens separated until ready to serve, the leftovers will keep for a day or 2 even with dressing already tossed in. Just serve over fresh greens.
The best part about this salad was that all the veggies were diced up so small! Even the olives were small!