Italian Bean Salad

Step 1

Pour 15 oz. cans of garbanzo beans, kidney beans and cannellini beans into a strainer or colander and rinse under water. Set aside.

Step 2

Thinly slice ½ red onion. Slice ½ cup kalamata olives into halves or thirds. Dice 1 yellow bell pepper into tiny pieces. Finely chop 2 tbsp. parsley. Slice 1 cup cherry tomatoes in half.

Step 3

Gently stir all ingredients in a mixing bowl with ½ cup feta, 2 oz. red wine vinegar and 1 oz. olive oil. Optionally top with a little chopped parsley and feta for garnish. Serve cold.