(Step-by-Step)

Step 1: Prep and Rinse the Beans

Open the can of beans and pour them into a colander or sieve. Rinse thoroughly under cold water to remove excess sodium and the canned liquid.
Let them drain completely for a few minutes.

💡 Tip: Pat beans dry with a paper towel for a less watery salad.

Step 2: Chop the Fresh Ingredients

• • Halve the cherry tomatoes lengthwise for a juicy, bite-sized texture.

• • Dice the cucumber into small cubes. If the skin is thick or waxy, peel it first.

• • Finely chop the red onion—too large and it will overpower each bite.

• • Roughly chop the parsley, removing large stems.

Step 3: Make the Dressing

In a small bowl or jar, combine:

• • 3 tbsp olive oil

• • 1½ tbsp red wine vinegar

• • 1 tsp Dijon mustard

• • 1 clove minced garlic

• • Salt and pepper to taste

Whisk well (or shake the jar) until emulsified and creamy-looking.

✅ Common Mistake to Avoid: Don’t skip the mustard—it helps the dressing emulsify and adds great tang.

Step 4: Combine Everything

In a large mixing bowl, add:

• • Rinsed beans

• • Tomatoes

• • Cucumber

• • Red onion

• • Chopped parsley

Pour the dressing over the salad and gently toss everything together until coated evenly.

Step 5: Add the Feta

Crumble the feta over the top and give the salad one final gentle mix.

💡 Pro Tip: Add feta last to keep it from breaking down into mush.

Step 6: Chill Before Serving (Optional but Recommended)

Let the salad rest in the fridge for 20–30 minutes before serving. This allows the flavors to meld and deepen.