Rinse the beans

• Drain the kidney beans, black beans and cannellini beans in a colander.
• Rinse them well under cold water and let them drain.

Layer the salad

• Add the kidney beans and black beans to a large bowl.
• Add the cannellini beans and the frozen green peas.
• Place a piece of paper towel between the layers to absorb excess water, then remove it.

Season and mix

• Sprinkle the ground Italian seasoning over the beans.
• Mix everything together until evenly combined.

Store for the week

• Transfer the salad to a container and keep it in the fridge.
• Serve over the next four days, adding chicken or another protein of your choice.