Ingredients:

  • 2 cans (15 oz / 425g each) Cannellini beans, drained and rinsed
  • 1/2 cup (75g) crumbled feta cheese
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1/3 cup (50g) red onion, finely minced
  • 1/2 cup (70g) Kalamata olives, pitted and sliced
  • 1/4 cup (15g) fresh Italian parsley, chopped
  • 1/4 cup (60ml) extra-virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 2 cloves (6g) garlic, minced
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the cannellini beans in a fine mesh strainer. Rinse under cold running water for 30 seconds until the water runs clear and shake well to remove excess moisture.
  2. Dice the cucumber and red bell pepper into uniform 1/2-inch pieces. Finely mince the red onion.
  3. In a small jar or bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Shake vigorously or whisk until the mixture is emulsified and slightly thickened.
  4. In a large mixing bowl, combine the rinsed beans, diced cucumber, red bell pepper, red onion, Kalamata olives, and fresh parsley.
  5. Pour the dressing over the salad ingredients, add the crumbled feta, and toss gently to combine.