White Bean Salad

We can't get enough of this white bean salad with lemon, artichokes, herbs, feta and edamame. It's light, refreshing, tangy, briny, and packed with plant-based protein. It makes for a wonderful side dish for any occasion, or a light dinner or lunch.

Ingredients:

• 3 cups (2 15oz cans) cannellini beans, drained and rinsed
• 2 cups frozen, shelled edamame, cooked according to package directions
• 1 cup marinated artichokes, finely chopped
• 3 tablespoons capers (optional)
• ¼ scallions, finely chopped
• ½ cup crumbled feta cheese
• ⅓ cup toasted pine nuts

• ¼ cup extra virgin olive oil
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• ½ tsp dijon mustard
• ¾-1 teaspoon kosher salt (adjust to taste)
• ½ teaspoon black pepper
• 1 clove grated garlic (or ½ tsp garlic powder)
• 1 tsp dried oregano