Our Mediterranean bean salad is a main course that explodes with flavour and texture. A trio of cannellini, chickpeas and kidney beans are a strong base for fresh, juicy tomatoes, crisp cucumbers, the pungent bite of red onions and tangy, crumbled feta. While optional, we suggest seasoning with fresh aromatic herbs like parsley and mint. Have a fresh loaf of crusty bread on hand, lots of extra virgin olive oil, too and you have a light yet satisfying main course that embodies the essence of Mediterranean cuisine.

1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can cannellini beans, drained and rinsed
1 green pepper, diced
1 red pepper, diced 
1 English cucumber, seeded and diced
1/2 red onion, finely chopped
1/4 cup capers, drained
1/2 cup crumbled feta cheese (from block cheese in brine)
1/2 cup cherry tomatoes, halved
1/4 cup EVOO
1 tbsp Garlic EVOO (or 1 minced fresh clove)
2 tbsp Reserva Red Wine Vinegar
1 tsp Dijon mustard
1/2 tsp salt (or to taste)
1/4 tsp fresh ground black pepper (or to taste)

Optional: 1 cup of fresh herbs, a combination of parsley, mint and basil

In a large bowl, combine beans, peppers, cucumber, onion, capers, and fresh herbs if using. In a separate small bowl or squeeze bottle, whisk together EVOO, vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing. Pour dressing over the bean and vegetable mixture, and toss to coat evenly. Gently fold in the crumbled feta cheese and cherry tomatoes. Serve the salad over a bed of mixed greens or lettuce. If desired, you can add some grilled chicken, shrimp, or tofu. Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.