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.