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A refreshing salad that can be made ahead of time. Serve it over quinoa, farro, or even mix it with romaine lettuce. Packed full of protein and flavor, a quick, easy dish for a very satisfying lunch or even a snack.

2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1/2 lemon, approximately 2 tablespoons
1 small garlic clove, finely minced
1/8 cup sun-dried tomatoes in olive oil, chopped, plus 1 teaspoon olive oil from the jar
1/4 cup red onion, finely chopped
2 teaspoons capers
1-15 oz. can cannellini beans, rinsed
1/3 cup crumbled feta
2 teaspoons parsley, finely minced
Salt and pepper to taste, start with a pinch each

Add the olive oil, vinegar, lemon juice, garlic, and sun-dried tomato oil to a medium sized bowl, and whisk until incorporated. Add the sun-dried tomatoes, onion, capers, and a pinch of salt and pepper. Fold in the beans, feta, and parsley.

Taste and adjust seasoning, if needed. The flavors are bright from the lemon juice, creamy from the beans and feta, sweet with the sun-dried tomatoes, with a hint of brininess from the capers. Serve over farro, my favorite, especially given the extra texture. Feel free to substitute garbanzo beans and add chopped red bell pepper if you want.

Serves 2-3.

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