Greek Bean Salad

Ingredients

• Vinaigrette: 3 tbsp red wine vinegar
• 2 tsp dried oregano (Greek preferred)
• ½ tsp kosher salt
• ½ tsp black pepper
• 1 clove garlic, grated
• ⅓ cup extra-virgin olive oil
• Salad: 2 (15-oz) cans cannellini or butter beans, drained and rinsed
• 1 English cucumber or 4 Persian cucumbers, diced
• 1 large green bell pepper, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 6–8 oz block feta cheese, cubed
• ½ cup fresh mint, parsley, or dill
• ⅓ cup pitted kalamata olives
• 2 tbsp capers (optional)

Recipe

1. Whisk together all vinaigrette ingredients.
2. Combine all salad ingredients in a large bowl.
3. Pour dressing over and toss well. Taste and adjust seasoning.
4. Serve immediately or refrigerate; flavors improve after 30 minutes.