Bean Salad With Pine Nuts And Feta Recipe

Ingredients

15 oz red kidney beans, (1 can), drained and rinsed

15 oz pinto beans, (1 can), drained and rinsed

7 oz cucumber, peeled, seeded, and chopped

4 oz bell peppers, preferably a mix of colors and chopped

1½ oz red onion, finely chopped

¼ cup parsley, finely chopped

3 tbsp balsamic vinegar

2 tbsp olives, pitted and sliced, preferably cured

2 tbsp feta cheese, crumbled

2 tbsp pine nuts, roasted

1½ tbsp olive oil

1 tbsp apple cider vinegar

1 tsp dijon mustard

1 tsp honey

salt and ground black pepper, to taste

In a small bowl, make the dressing by whisking together both kinds of vinegar, olive oil, mustard, and honey.

Season with salt and pepper. Adjust accordingly. Whisk until emulsified and set aside.

In a large salad bowl, combine both beans, cucumbers, bell peppers, onions, parsley, olives, feta cheese, and pine nuts.

Drizzle dressing on the salad and toss well. Adjust seasoning as needed and serve.