Ingredients:

  • 1 can (15 oz / 425g) Cannellini beans, drained and rinsed
  • 1 can (15 oz / 425g) Chickpeas (Garbanzo beans), drained and rinsed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) Cherry tomatoes, halved
  • 1/4 cup (40g) Red onion, finely minced
  • 1/2 cup (75g) Kalamata olives, pitted and halved
  • 1/2 cup (75g) Flat-leaf parsley, chopped
  • 1/2 cup (75g) Feta cheese, crumbled
  • 3 tbsp (45ml) Extra virgin olive oil
  • 2 tbsp (30ml) Red wine vinegar
  • 1 tbsp (15ml) Fresh lemon juice
  • 1 clove Garlic, grated or finely minced
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Drain both cans of beans into a large colander and rinse under cold running water for 30 seconds to remove excess sodium and canning liquid.
  2. Shake the colander vigorously to remove all excess moisture; ensuring the beans are dry helps them better absorb the dressing.
  3. In a small glass jar, combine the extra virgin olive oil, red wine vinegar, fresh lemon juice, garlic, oregano, sea salt, and black pepper. Secure the lid and shake violently for 20 seconds to create an emulsion.
  4. In a large mixing bowl, combine the rinsed beans, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and chopped parsley.
  5. Pour the dressing over the salad and toss well. Gently fold in the crumbled feta cheese just before serving.