Dense Bean Salad

If you have talked to me in the last few months, I'm sure I've told you about this salad. Perhaps it's just my current ADHD hyper fixation, but everyone that tries it agrees it's excellent. In any case, it's all I want to eat, I make it in big batches, and it just gets better after a couple days-- if I can wait that long to eat it. 

Time:

1 hour? It's a decent amount of chopping, but it's worth it, I promise! Don't want to make a batch this big? Do 1/3 of everything! But I will warn you, it is a mistake. You'll need more, and you'll want to share it with friends, so probably just do the full batch. 

Ingredients:

3 Cans Northern White Beans

6 Small English Cucumbers, diced

3 Bell Peppers (color(s) of your choice), diced

1lb Sugar Snap Peas, chopped

1lb Sugar Snap Peas, shelled

1 Shallot, diced

1 cup Castlevetrano olives, quartered

1 Pint(?) Cherry Tomatoes, halved

2 blocks feta cheese, cubed (or two packages of crumbles)

2 Bunches Dill, chopped

1 Bunch Chives, chopped

3 Lemons (zested & juiced)

6 Cloves Garlic, grated 

1/2 cup red wine vinegar

1/2 cup olive oil (I used OLEA PIA, click this link to buy it) 

1 tablespoon MSG, obviously 

Salt & Pepper, to taste 

Once you have everything chopped, cubed, grated, zested, halved, quartered, diced, juiced, and shelled combine together! I like to mix in the herbs and feta last, and then pour the lemon juice, red wine vinegar, and olive oil on, then MSG and salt & pepper to taste. 

I mixed it in a large bowl, then portioned into containers. One big one for a backyard bbq, one for my employees, and one for me! 

Pro Tip: 

Grab a rotisserie chicken from Costco and add it on top! Or grill a piece of salmon!