Ingredients:

  • 30 oz canned Cannellini beans, drained and rinsed
  • 1 cup English cucumber, diced into ½-inch rounds
  • 1 large red bell pepper, finely chopped
  • ½ cup red onion, very thinly sliced
  • ½ cup fresh flat-leaf parsley, roughly chopped
  • ½ cup Feta cheese, crumbled
  • ½ cup Kalamata olives, pitted and halved
  • 3 tbsp premium tahini
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 clove garlic, grated
  • 1 tsp maple syrup
  • ½ tsp dried oregano
  • ½ tsp sea salt
  • ¼ tsp cracked black pepper
  • 2 tbsp warm water

Instructions:

  1. Drain the 30 oz of Cannellini beans into a strainer and rinse under cold water for 30 seconds until the foam disappears.
  2. Transfer the beans to a clean kitchen towel and gently pat them until no visible moisture remains. Note: Dry beans allow the dressing to stick rather than sliding off.
  3. Dice 1 cup of English cucumber and chop 1 large red bell pepper. Slice the ½ cup of red onion until they are translucent slivers.
  4. Roughly chop ½ cup of parsley and halve ½ cup of Kalamata olives.
  5. In a small jar, combine 3 tbsp tahini and 2 tbsp warm water. Whisk until the mixture turns pale and smooth.
  6. Stir in 2 tbsp olive oil, 3 tbsp lemon juice, 1 tsp maple syrup, ½ tsp oregano, and the grated garlic clove.
  7. Whisk the dressing for exactly 45 seconds until it reaches a velvety, pourable consistency. Note: This ensures the oil and tahini don't separate later.
  8. Place the beans and chopped vegetables in your large bowl and pour the dressing over the top.
  9. Use two large spoons to fold the mixture until every bean is glistening.
  10. Fold in the ½ cup of Feta and ½ cup of olives. Let the salad sit for 5 minutes until the aroma of oregano fills the air.