Ingredients:

  • One 15 oz can Cannellini Beans, rinsed and thoroughly drained
  • One 15 oz can Chickpeas, rinsed and thoroughly drained
  • One 15 oz can Kidney Beans or Black Beans, rinsed and thoroughly drained
  • 1 large Red Bell Pepper, diced finely
  • 1 medium English Cucumber, seeded and diced
  • 1/2 medium Red Onion, finely diced
  • 1/2 cup Kalamata Olives, pitted and sliced in half
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup Freshly Squeezed Lemon Juice
  • 2 cloves Garlic, minced finely
  • 1 1/2 teaspoons Dried Oregano (Mediterranean variety)
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 1/2 cup Fresh Parsley (Flat-leaf), roughly chopped
  • 1/4 cup Fresh Mint, roughly chopped (optional)
  • 4 oz Feta Cheese, crumbled (optional)

Instructions:

  1. Rinse all canned beans (Cannellini, Chickpeas, and Kidney/Black beans) thoroughly under cold running water until the liquid runs clear. Drain them very well. Dice the red onion, bell pepper, and cucumber; halve the pitted olives. Combine all prepared beans and vegetables in a large mixing bowl.
  2. Prepare the vinaigrette: In a small bowl, combine the minced garlic, dried oregano, salt, and pepper. Pour in the fresh lemon juice, followed by the Extra Virgin Olive Oil. Vigorously whisk the mixture for 30–60 seconds until the dressing is slightly cloudy and well combined.
  3. Pour about three-quarters of the prepared vinaigrette over the bean and vegetable mixture. Toss gently to coat. Cover the bowl and refrigerate for a minimum of 30 minutes (up to 4 hours is highly recommended) to allow the acidic dressing to penetrate the ingredients.
  4. Just before serving, remove the salad from the fridge. Stir in the freshly chopped parsley and mint. Taste the salad, adding the remaining vinaigrette or an extra pinch of salt/lemon juice if necessary. Transfer to a serving dish and top generously with the crumbled feta cheese (if using).