Ingredients:

  • 2 cans (15 oz / 425g each) pinto beans, drained and rinsed
  • 1 cup (150g) English cucumber, diced
  • 1 cup (150g) red bell pepper, diced
  • 1/2 cup (75g) red onion, finely diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/2 cup (90g) Kalamata olives, pitted and sliced
  • 1/4 cup (15g) fresh parsley, chopped
  • 1/4 cup (60ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (5ml) lemon zest
  • 1 tsp (5g) Dijon mustard
  • 1 tsp (7g) honey
  • 1 tsp (2g) dried oregano
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Drain canned pinto beans into a colander and rinse under cold running water until the foam disappears and the water runs clear. Transfer them to a large mixing bowl.
  2. In a small bowl or jar, combine the olive oil, lemon juice, lemon zest, Dijon mustard, honey, dried oregano, and black pepper. Whisk vigorously or shake until the mixture is smooth and emulsified.
  3. Add the diced cucumber, red bell pepper, red onion, and halved cherry tomatoes to the beans in the large mixing bowl.
  4. Pour the dressing over the bean and vegetable mixture and toss gently to combine.
  5. Fold in the crumbled feta cheese and sliced Kalamata olives.
  6. Garnish with chopped fresh parsley and let the salad sit for 30 minutes before serving to allow the flavors to absorb.