Beans are excellent source of protein, and this hearty, flavorful bean salad is the meal prep lunch of your dreams - mix it up on Sunday and have it ready to go for lunches all throughout the week!
0 In a large serving bowl, whisk together the sun-dried tomatoes, garlic, a pinch of salt, vinegar, olive oil and mustard until thickened and combined.
1 Add the drained and rinsed white beans and season with a teaspoon of salt. Toss and let the beans sit while you prepare your vegetables.
2 Add in the peppers, fennel, onion, Parmesan, and herbs. Toss again to combine and taste it. Add a pinch more of salt or another splash of vinegar if you’d like.
3 Refrigerate the salad for at least four hours before eating and store in the fridge for up to 1 week.
