Mediterranean White Bean Salad for 4 Servings

Instructions:

1. First, empty your 2 cans of Cannellini beans into a colander. Rinse them under cold running water for about 30 seconds until the water runs perfectly clear and all the canning liquid foam is gone. Shake them dry vigorously – we don't want excess water diluting our dressing. Note: This ensures the beans have a clean, neutral flavor.
2. Slice your English cucumber into quarters lengthwise, then slice across into bite-sized pieces. Dice the red bell pepper into 1cm uniform cubes. Finely mince the red onion and roughly chop the Italian parsley. Chiffonade the mint by stacking the leaves, rolling them like a cigar, and slicing thin ribbons. Listen for the crisp 'snap' of the fresh cucumber as you cut; that's the sound of a great salad.
3. In a small jar or bowl, combine the 1/3 cup (80ml) extra virgin olive oil, 3 tbsp (45ml) lemon juice, 1 tbsp (15ml) red wine vinegar, 2 minced garlic cloves, and 1 tsp (2g) dried oregano. Add the 1/2 tsp (3g) sea salt and 1/2 tsp (1g) black pepper. Shake or whisk until the liquid becomes opaque and slightly thickened. You should smell the sharp garlic and the earthy oregano immediately.
4. Place the beans and all chopped vegetables into a large mixing bowl. Pour the vinaigrette over the top. Use a large spoon to gently fold the ingredients together. Observe how the dressing glazes the beans, making them look shiny and vibrant. Note: Folding gently prevents the soft beans from breaking and turning into mash.
5. Add the 1/2 cup (75g) halved Kalamata olives and the 1/2 cup (75g) crumbled feta cheese. Toss one last time very briefly. Adding these last keeps the feta from breaking down too much and turning the whole salad white. Let the salad sit at room temperature for at least 10 minutes before serving to let the flavors marry.