2 cups fresh green beans, steamed lightly and sliced into 1-inch pieces

1 BPA-free can black beans, drained and rinsed (or 2 cups leftover cooked black beans)

1 BPA-free can green lentils, drained and rinsed (or 2 cups leftover cooked green lentils)

2 cups leftover cooked quinoa

2 cloves garlic, minced

2 tomatoes, chopped and de-seeded

1 tbsp dried oregano

1 tbsp dried parsley

3 tbsp extra-virgin olive oil

3 tbsp lemon juice

Sea salt and black pepper to taste

Mix all ingredients together in a large bowl. This salad tastes even better the next day.