Dressing:
1/3 C Olive Oil
Juice from 1 large lemon (approx. 3 tbsp)
3 tbsp red wine vinegar
2 tsp Dijon mustard
2 cloves garlic, minced
1/2 tsp Oregano
1/2 tsp sea salt (or more to taste)
Black pepper to taste
Salad:
1-19 oz. can cannellini (white kidney) beans, drained and rinsed
1-19 oz. can kidney beans, drained and rinsed
1-15 oz. can chickpeas, drained and rinsed
Half an English cucumber, quartered and sliced
1 pint Cherry Tomatoes, sliced
1 bell pepper, diced (any color per preference)
1/2 C kalamata olives, sliced
1/2 C chopped fresh parsley
1/2 C red onion, finely diced
2 tbsp fresh basil, roughly chopped
3/4 C crumbled Feta Cheese
1. In a medium bowl, whisk together all the ingredients for the dressing.
2. In a large bowl, gently mix together the beans, cucumber, tomato, bell pepper, olives, parsley, red onion, and basil.
3. Pour the dressing onto the salad and toss until everything is evenly coated. Fold in the crumbled feta. For best flavor, cover and let rest in the refrigerator for at least 2 hours. Store leftovers in a sealed container in the refrigerator and eat within 4 days.
