Mediterranean Bean Salad

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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