I make a variation of this salad all. the. time. It has provided me more lunches at work than I can count. I make a big batch on Sunday evening and put it in a large tupperware bowl. Then I just bring that tupperware bowl to work and keep it in the fridge all week long, using a ladle-sized spoon to dish some out each day for lunch.
The good thing about this salad is you can use the ingredients that you have on hand and it’ll still work. I’ve probably never eaten it twice the same, though it’s always a mix of the beans and vegetables with lemon juice (sometimes lime juice), extra virgin olive oil, parsley and mint. Recipe is at bottom!