Ingredients:

  • 2 cans (15 oz each) Cannellini beans, rinsed and thoroughly dried
  • 1/2 cup Feta cheese, crumbled
  • 1 English cucumber, diced
  • 1 Red bell pepper, finely chopped
  • 1/4 Red onion, soaked in cold water and drained
  • 1/2 cup Flat-leaf Italian parsley, roughly chopped
  • 1/4 cup Extra virgin olive oil
  • 1 large lemon, juiced and zested
  • 1 tbsp Red wine vinegar
  • 1 clove Garlic, grated or pressed
  • 1 tsp Dried oregano
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper

Instructions:

  1. Soak the 1/4 red onion in cold water for 10 minutes. Note: This removes the harsh bite.
  2. Rinse the 2 cans of Cannellini beans under cold water until the foam disappears completely.
  3. Whisk the 1/4 cup olive oil, lemon juice, zest, 1 tbsp vinegar, and grated garlic in a large bowl until the dressing looks slightly cloudy.
  4. Dry the beans thoroughly using a clean kitchen towel. Note: Wet beans will repel the dressing.
  5. Dice the English cucumber and red bell pepper into uniform 1 cm pieces to ensure a consistent crunch in every bite.
  6. Add the beans, cucumber, pepper, and drained onions to the dressing bowl.
  7. Fold in the 1/2 cup parsley and 1 tsp oregano gently so you don't mash the tender beans.
  8. Crumble the 1/2 cup feta over the top.
  9. Season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  10. Toss one final time until the feta starts to slightly coat the beans.