Ingredients
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2 (15 1/2 ounce) cans cannellini beans, drained & rinsed
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1 pint grape tomatoes, quartered
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3 small pickling cucumbers, peeled & chopped
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2/3 cup kalamata olive, pitted & halved
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6 ounces feta cheese, crumbled (I used feta with basil & tomato)
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1/4 teaspoon salt, to taste
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1/4 teaspoon black pepper, to taste
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2 large garlic cloves, chopped
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1/2 cup fresh lemon juice
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1/3 cup olive oil
Instructions
- 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.