Zesty white beans with crisp vegetables, tangy feta, and a bright lemon-oregano dressing for an easy fresh dish.
# What you need:
→ Base
01 - 2 cans (15 oz each) white beans (cannellini or Great Northern), drained and rinsed
02 - 1 cup cherry tomatoes, halved
03 - 1 cup cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1/2 cup Kalamata olives, pitted and halved
06 - 1/2 cup roasted red peppers, chopped
07 - 1/4 cup fresh parsley, chopped
08 - 1/4 cup feta cheese, crumbled
→ Dressing
09 - 3 tablespoons extra-virgin olive oil
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon dried oregano
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon freshly ground black pepper
# Directions:
01 - In a large bowl, combine the white beans, cherry tomatoes, cucumber, red onion, olives, roasted red peppers, and parsley.
02 - In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, garlic, salt, and black pepper until well combined.
03 - Pour the dressing over the salad and gently toss to coat all ingredients evenly.
04 - Sprinkle the crumbled feta cheese over the salad and toss lightly to combine.
05 - Serve immediately or refrigerate for up to 2 hours to allow flavors to meld.
