High Protein Bean Salad

• 1 cancannellini beans — rinsed, drained
• 1 canchickpeas — rinsed, drained
• 1½ cupsshelled edamame — cooked, cooled
• 1 cupcucumber — diced
• ½ cupsweet onion — diced
• 1½ cupscherry tomatoes — quartered
• ½ cupkalamata olives — chopped
• 1 cupfeta cheese
• ⅓ cupparsley — finely chopped

Dressing

• 2 tbspwhite balsamic vinegar — or white wine vinegar
• 2 tbspfresh lemon juice
• ¼ cupolive oil
• ½ tbsphoney
• 1garlic — finely minced or microplaned
• 1 tspdijon mustard
• 1 tspItalian seasoning
• ½ tspsalt