Zesty Mediterranean Bean Salad with Sun-Dried Tomato Dressing

Ingredients

• 1 cup canned chickpeas, rinsed and drained
• 1 cup canned kidney beans, rinsed and drained
• 1 cup canned cannellini beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup red onion, finely chopped
• 1 cup kalamata olives, sliced
• 1 cup feta cheese, crumbled
• 1 cup fresh parsley, chopped

• 1 cup sun-dried tomatoes, in oil, drained
• 1 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. 01
   In a large bowl, combine the chickpeas, kidney beans, and cannellini beans.
2. 02
   Add the cherry tomatoes, cucumber, red onion, kalamata olives, and parsley to the beans, mixing gently to integrate.
3. 03
   To make the dressing, place the sun-dried tomatoes, olive oil, red wine vinegar, garlic, oregano, salt, and black pepper in a blender or food processor.
4. 04
   Blend the dressing ingredients until smooth, adjusting seasoning to taste if necessary.
5. 05
   Pour the sun-dried tomato dressing over the bean and vegetable mixture.
6. 06
   Gently toss the salad until all ingredients are evenly coated with the dressing.
7. 07
   Sprinkle the crumbled feta cheese over the top of the salad.
8. 08
   Serve immediately, or let the salad marinate in the refrigerator for up to an hour for enhanced flavor.