Ingredients:
- (15-ounce) can Cannellini Beans, rinsed and drained
- (15-ounce) can Chickpeas (Garbanzo Beans), rinsed and drained
- /2 cup pitted and halved Kalamata Olives
- medium English Cucumber, small dice
- large Red Bell Pepper, small dice
- /4 cup Red Onion, very finely minced
- /2 cup packed Fresh Parsley, roughly chopped
- /4 cup packed Fresh Mint, roughly chopped
- /3 cup Extra Virgin Olive Oil
- /4 cup Fresh Lemon Juice
- teaspoon Dried Oregano
- cloves Garlic, minced
- teaspoon Dijon Mustard
- Salt, to taste
- Freshly Ground Black Pepper, to taste
- /2 cup Feta Cheese (optional, crumbled)
Instructions:
- Thoroughly rinse and drain both the cannellini beans and the chickpeas. Pat them lightly with a paper towel to remove excess moisture.
- Dice the cucumber and red pepper into uniform, small pieces. Finely mince the red onion. Roughly chop the fresh parsley and mint. Add all prepared vegetables, herbs, and the halved Kalamata olives to the large mixing bowl with the beans.
- In a separate small bowl, combine the olive oil, lemon juice, dried oregano, minced garlic, and Dijon mustard. Whisk vigorously until the dressing emulsifies slightly. Season generously with salt and black pepper.
- Pour about three-quarters of the dressing over the bean and vegetable mixture. Gently fold everything together using a large spatula until evenly coated.
- Cover the bowl and allow the salad to rest at room temperature for at least 30 minutes, or chill in the fridge for up to 4 hours to allow the flavours to marry.
- Before serving, taste the salad again and add the remaining dressing if necessary. If using, gently fold in the crumbled feta cheese last. Serve at room temperature or slightly chilled.