# Components:
→ Beans
01 - 2 cups (1 can, 14 oz) cannellini beans, drained and rinsed
→ Vegetables
02 - 1 cup (150 g) cherry tomatoes, halved
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 small cucumber, diced (optional)
→ Herbs
06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp fresh oregano leaves or 1 tsp dried oregano
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar or lemon juice
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Optional Additions
13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit to keep vegan)
# Directions:
01 - In a large bowl, combine cannellini beans, cherry tomatoes, red onion, cucumber if using, and minced garlic.
02 - Stir in the chopped parsley, basil, and oregano until evenly distributed.
03 - Whisk together olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a small bowl until emulsified.
04 - Pour the dressing over the salad mixture and toss gently to coat all ingredients evenly.
05 - Fold in sliced Kalamata olives and crumbled feta cheese if using.
06 - Taste and adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes to meld flavors.
