Mediterranean Bean Salad
2 15-oz cans of beans, drained and rinsed (use your favorite beans, like black beans, cannellini beans, kidney beans, or chickpeas/garbanzo beans)
1 English cucumber, chopped with skin on
½ green bell pepper, diced
½ orange bell pepper, diced
1 small red onion, thinly sliced
1 cup cherry tomatos, halved
1 cup kalamata olives, roughly chopped
¼ cup virgin olive oil
¼ cup red wine vinegar
2 whole cloves of garlic, minced
1 tsp dried oregano or 2 tsp fresh herb
salt and pepper to taste
Combine beans, cucumber, pepper, onion, tomatoes, and olives in a large bowl.
In a small bowl or sealed jar with a lid, whisk or shake together olive oil, vinegar, garlic, oregano, and salt and pepper.
Toss salad with dressing and enjoy at room temperature or refrigerate unused portions.
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