Ingredients:

  • 2 cans (15 oz each) cannellini beans
  • 3 small Persian cucumbers
  • 1 medium red bell pepper
  • 0.5 small red onion
  • 0.5 cup Kalamata olives
  • 0.5 cup feta cheese
  • 1 bunch fresh flat leaf parsley
  • 0.25 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic (grated)
  • 1 tsp dried oregano
  • 1 tsp Dijon mustard
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Prep the beans. Rinse the 2 cans of cannellini beans in a colander under cold water until the bubbles disappear. Note: This removes excess sodium and that 'tinny' flavor.
  2. Macerate the onion. Mix the 3 tbsp lemon juice with the minced 0.5 red onion in a small bowl. Note: Letting them sit for 5 minutes removes the sharp 'onion breath' sting.
  3. Whisk the vinaigrette. Add the 0.25 cup olive oil, grated garlic, 1 tsp oregano, and 1 tsp Dijon mustard to the onion mixture. Whisk until the dressing looks creamy and thick.
  4. Slice the cucumbers. Quarter the 3 Persian cucumbers lengthwise then slice into 1/2 inch chunks.
  5. Dice the pepper. Finely dice the 1 red bell pepper into pieces roughly the same size as the beans. Note: Uniform size ensures you get every flavor in one forkful.
  6. Chop the herbs. Finely chop the entire bunch of parsley, including the tender upper stems.
  7. Combine the base. Toss the beans, cucumbers, and peppers in your large bowl.
  8. Add the brine. Fold in the 0.5 cup halved Kalamata olives and the prepared dressing.
  9. Finish with cheese. Gently fold in the 0.5 cup feta cheese until just combined. Note: Stirring too much will turn the feta into a paste.
  10. Final seasoning. Taste and add the 0.5 tsp sea salt and 0.25 tsp black pepper if needed.