2 cups (400g) cooked black-eyed beans (or 1 can, drained and rinsed)
1 cup (150g) cherry tomatoes, halved
1 medium cucumber, diced
½ red onion, thinly sliced
½ cup (75g) Kalamata olives, halved
½ cup (75g) crumbled vegan feta (or regular feta, if not vegan)
2 tbsp chopped fresh parsley
2 tbsp chopped fresh dill (optional)
For the Dressing:
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 clove garlic, minced
1 tsp dried oregano
½ tsp Dijon mustard (optional)
Salt and black pepper to taste
Directions:
Prepare the Dressing:
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