Mediterranean White Bean Salad

For the Salad

• 1 can (15 oz) white beans, drained and rinsed

• 1 cup cherry tomatoes, halved

• 1/2 cup cucumber, diced

• 1/4 cup red onion, finely diced

• 1/4 cup Kalamata olives, sliced

• 1/4 cup crumbled feta cheese (optional)

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh basil

• 2 tbsp capers (optional)

For the Dressing

• 3 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 tsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp honey or maple syrup

• 1 clove garlic, minced

• 1/2 tsp dried oregano

• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, garlic, oregano, salt, and pepper.

2. In a large bowl, combine white beans, cherry tomatoes, cucumber, red onion, olives, feta, parsley, basil, and capers if using.

3. Drizzle with dressing and toss to coat, let sit for 10 minutes to blend flavors.

4. Serve immediately or refrigerate for up to a day for enhanced taste.