Mediterranean Bean Salad

• 2 15-oz cans of beans, drained and rinsed (use your favorite beans, like black beans, cannellini beans, kidney beans, or chickpeas/garbanzo beans)

• 1 English cucumber, chopped with skin on

• ½  green bell pepper, diced

• ½ orange bell pepper, diced

• 1 small red onion, thinly sliced

• 1 cup cherry tomatos, halved

• 1 cup kalamata olives, roughly chopped

• ¼ cup virgin olive oil

• ¼ cup red wine vinegar

• 2 whole cloves of garlic, minced

• 1 tsp dried oregano or 2 tsp fresh herb

• salt and pepper to taste

Combine beans, cucumber, pepper, onion, tomatoes, and olives in a large bowl.

In a small bowl or sealed jar with a lid, whisk or shake together olive oil, vinegar, garlic, oregano, and salt and pepper.

Toss salad with dressing and enjoy at room temperature or refrigerate unused portions.