Ingredients:

  • 1 can (15 oz) Red Kidney Beans, drained and rinsed
  • 1 can (15 oz) Chickpeas, drained and rinsed
  • 1 can (15 oz) Cannellini Beans, drained and rinsed
  • 1 cup English Cucumber, diced
  • ½ cup Red Onion, finely minced
  • 1 Red Bell Pepper, diced
  • ½ cup Feta Cheese, crumbled
  • ¼ cup Extra Virgin Olive Oil
  • 2 Large Lemons, juiced and zested
  • 2 cloves Garlic, grated into a paste
  • 1 cup Fresh Parsley, roughly chopped
  • ¼ cup Fresh Mint, chiffonade
  • ½ tsp Sea Salt
  • ½ tsp Cracked Black Pepper

Instructions:

  1. Place the red kidney beans, chickpeas, and cannellini beans into a fine mesh sieve. Rinse under cold running water for 60 seconds to remove excess sodium and starch. Drain thoroughly.
  2. In a large non-reactive mixing bowl, combine the drained beans with the diced English cucumber, minced red onion, and diced red bell pepper.
  3. In a small glass jar or bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and grated garlic paste until emulsified.
  4. Pour the dressing over the bean and vegetable mixture. Add the chopped parsley and mint.
  5. Gently fold in the crumbled feta cheese. Season with sea salt and cracked black pepper.
  6. Toss lightly to ensure even coating and serve immediately or refrigerate for 10 minutes to allow flavors to meld.