Ingredients:
2 (15 1/2 ounce) cans cannellini beans, drained & rinsed
1 pint grape tomatoes, quartered
3 small pickling cucumbers, peeled & chopped
2/3 cup kalamata olives, pitted & halved
6 ounces feta cheese, crumbled ( I used feta with basil & tomato)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
2 large garlic cloves, chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano or 2 tablespoons fresh oregano
Directions:
Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
Serve at room temperature.
Servings: 8
Time preparation: 30 min.
Time total: 90 min.