Ingredients

• 1 ½ cup - 260g drained red (Rossi) beans
• 1 ½ cup - 260g drained cooked butter beans
• 1 ½ cup - 260g drained cooked Borlotti beans
• 3 tbsp - 45ml extra-virgin olive oil
• 2 tbsp - 30ml red wine or cider vinegar
• 1 medium lemon, juiced
• 1 tsp dried oregano
• 2 tbsp fresh mint, chopped
• 2-3 garlic cloves minced
• Salt & peppe
• 1 cup - 170g cherry tomatoes, halved
• ½ cup - 30g Kalamata olives, pitted and sliced
• ½ red onion, finely sliced (mandolin)
• ½ cup fresh parsley, chopped
• 4oz - 115g crumbled feta cheese
• Salt and pepper, to taste
• 3-4 green lettuce leaves (optional)

Steps

• Step 1

  Place all the beans in a sieve or colander and rinse well under cold water, drain well set aside.

  In a large bowl, mix together the drained and rinsed red beans, butter beans, and Borlotti beans. Add the cherry tomatoes, red onion, and olives.

• Step 2

  In a small mixing bowl, whisk together the olive oil, red wine vinegar, lemon juice, dried oregano, fresh mint, garlic, salt, and pepper.

• Step 3

  Add the tomatoes, olives, onion, parsley and crumbled feta cheese (reserving some for garnish). Mix or toss well until each ingredient is nicely coated.  Serve over optional lettuce leaves.  Crumble remaining feta cheese on top.

Little Tips

Refrigerate the salad for at least 30 minutes to allow the flavours to meld. Serve chilled or at room temperature. Keep refrigerated.