Dense Bean Salad

🥘 Ingredients

• red wine vinegar ¼ cup
• honey 1 ½ tsp
• dried oregano 1 ½ tsp
• garlic cloves 3
• salt ¾ tsp
• black pepper ¼ tsp
• extra virgin olive oil ¼ cup
• red onion ½
• red bell pepper 1
• yellow bell pepper 1
• Persian cucumbers 2
• Kalamata olives ½ cup
• chickpeas 1 15.5-oz can
• cannellini beans 1 15.5-oz can
• parsley 0.33 cup
• feta cheese ½ cup

1. 1

   In a small mixing bowl , combine red wine vinegar , honey , dried oregano , minced garlic cloves , salt , and black pepper . Whisk until the honey is dissolved and the seasonings are evenly incorporated. While whisking continuously, slowly drizzle in extra virgin olive oil until the dressing is fully emulsified and slightly thickened.
2. 2

   Finely chop the red onion , and dice the red bell pepper , yellow bell pepper , and Persian cucumbers into uniform, bite-sized pieces. Slice the pitted Kalamata olives into halves or rounds.
3. 3

   In a colander , drain and rinse the chickpeas and cannellini beans thoroughly under cold water, then allow them to drain completely.
4. 4

   Add the chickpeas, cannellini beans, red onion, bell peppers, cucumbers, olives, finely chopped parsley , and crumbled feta cheese to a large mixing bowl .
5. 5

   Pour the dressing over the salad ingredients and gently toss until evenly coated.
6. 6

   Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
7. 7

   Toss again before serving and adjust the seasoning if needed.