Italian Marinated White Bean Salad

These marinated white beans do not skimp on flavor! Tossed with roasted red bell peppers, sun-dried tomatoes, feta cheese, and my super-zesty vinaigrette, they make a tangy, briny salad, with just enough olive oil to round everything out. They might be my perfect lunch to grab on the go.

This recipe is a snap to make, no cooking required, and the marinated beans stay vibrant and tasty, even after hours at room temperature or a few days in the fridge.

• ¼ cup (60 ml) extra virgin olive oil
• 2 tablespoons (30 ml) red wine vinegar
• 1 tablespoon (15 ml) balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper
• ½ teaspoon grated fresh garlic, 1 or 2 cloves
• Salt and freshly ground black pepper

• 2 15.5 ounce cans white beans (cannellini, navy or Great Northern), drained well
• 1 whole (85 g) roasted red bell pepper from a jar
• ⅓ cup oil-packed sun dried tomatoes, drained
• ¼ cup chopped parsley, or basil, or a combination
• ½ cup (55 g) feta cheese