Ingredients:

  • 2 cans (15 oz each) Cannellini beans, drained and thoroughly rinsed
  • 1 cup English or Persian cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, finely diced
  • 1/4 cup red onion, very finely minced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup Feta cheese, crumbled
  • 1/2 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh mint or dill, finely chopped
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, grated into a paste
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Whisk the lemon juice, grated garlic, and minced red onion in your large bowl. Let this sit for 5 minutes to remove the raw onion sting.
  2. Rinse the Cannellini beans under cold water until the water runs crystal clear and no foam remains.
  3. Pat the beans dry with a clean kitchen towel. Excess water will prevent the oil from clinging to the beans.
  4. Whisk the olive oil, dried oregano, salt, and pepper into the lemon onion mixture until it looks slightly thickened and opaque.
  5. Dice the cucumber and red pepper into uniform 1 cm pieces.
  6. Slice the cherry tomatoes longitudinally to keep the seeds and juice intact.
  7. Add the dried beans, cucumbers, peppers, and tomatoes to the bowl.
  8. Gently fold in the sliced Kalamata olives and crumbled Feta.
  9. Toss in the chopped parsley and mint until the salad looks speckled with bright green.
  10. Let the salad sit at room temperature for 10 minutes until the beans have absorbed the zesty aroma.