Adapted Recipe from Rachael Good Eats
4 persian cucumbers, diced
2 cups cherry tomatoes, halved
2 cups diced bell peppers
3-4 tbsp diced red onion
1 can white northern beans, drained & rinsed
1 lemon, juiced
1/4 cup finely chopped fresh parsley
1-2 tsp sea salt
1-2 tsp fresh oregano
3-4 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 cup feta
Chop all the vegetables and place in medium-large bowl. Add the beans and top with the lemon, spices, EVOO, and red wine vinegar! Add feta cheese & serve!
NOTE: The nutritional breakdown is a (close) estimate as numbers change based off of brands used.