Ingredients:

  • 1 can (15 oz) Chickpeas, rinsed and drained
  • 1 can (15 oz) Cannellini beans, rinsed and drained
  • 1 can (15 oz) Dark red kidney beans, rinsed and drained
  • 1 can (15 oz) Great Northern beans, rinsed and drained
  • 1 can (15 oz) Black-eyed peas, rinsed and drained
  • 3 Persian Cucumbers, quartered and sliced
  • 1/2 Red Onion, finely minced
  • 1/2 cup (60g) Crumbled Feta cheese
  • 1/2 cup (50g) Sun-dried tomatoes in oil, chopped
  • 1/4 cup Fresh Flat-leaf parsley, chopped
  • 1/2 cup (120ml) Extra virgin olive oil
  • 1/4 cup (60ml) Red wine vinegar
  • 1 tbsp (15g) Dijon mustard
  • 2 cloves Garlic, grated or pressed
  • 1 tsp (5g) Dried oregano
  • 1/2 tsp Sea salt
  • 1/2 tsp Cracked black pepper

Instructions:

  1. Drain all five cans of beans (chickpeas, cannellini, kidney, Great Northern, and black-eyed peas) into a colander. Rinse thoroughly under cold running water until all aquafaba residue is removed. Let drain for 5 minutes.
  2. Finely dice the red and yellow bell peppers, quarter and slice the Persian cucumbers, and mince the red onion.
  3. In a small glass jar or bowl, combine the extra virgin olive oil, red wine vinegar, Dijon mustard, grated garlic, dried oregano, sea salt, and black pepper. Whisk or shake vigorously until the dressing is fully emulsified.
  4. In a large mixing bowl, combine the rinsed beans, diced peppers, cucumbers, red onion, chopped sun-dried tomatoes, and fresh parsley.
  5. Pour the dressing over the bean mixture. Add the crumbled feta cheese and toss thoroughly to ensure the dressing penetrates the legumes.
  6. Serve immediately or refrigerate for up to 72 hours; the flavor improves as the beans marinate.