Greek Style Jumbo White Bean Salad

Ingredients

225 g dried jumbo white beans, soaked overnight (500 g cooked) or 2 x 400 g cans beans, drained and rinsed
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 shallot, finely chopped
1 small garlic, minced
30 g kalamata olives, pitted and chopped (about 10 olives)
30 g oil-packed sun-dried tomatoes (about 4 halves)
200 g cherry tomatoes, halved
2 tablespoons freshly chopped mint leaves
3 tablespoons freshly chopped flat-leaf parsley
75 g feta, crumbled (or more, to taste)
pinch of red pepper flakes (optional)

To prepare dried beans: Drain and rinse the soaked beans. In a large pot, add the beans and cover with 5 cm cold water. Bring to a boil, reduce heat to a low simmer and cook, partially covered, gently stirring occasionally, until the beans are tender, but still hold their shape. This will take 60-90 minutes depending on how long the beans were soaked. Drain any excess water and allow the beans to cool down before using in the salad.
Transfer the beans to a serving bowl, add the olive oil, vinegar, shallot, garlic, olive and sun-dried tomatoes. Toss to combine. Then add the remaining ingredients; cherry tomatoes, fresh herbs and feta. Season with salt and pepper and toss gently to incorporate.
Let stand for 15 minutes to allow the flavours to meld (or longer).
Serve (see tips below) and enjoy!