1. Combine Salad Ingredients.
In a large serving bowl, gently combine the drained black-eyed peas, cannellini beans, diced bell pepper, halved tomatoes, cucumber, olives, red onion, mint, and parsley.
2. Make the Dressing.
In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, honey, and oregano until fully emulsified. Season generously with salt and pepper.
3. Dress & Marinate.
Pour the dressing over the salad and toss gently until everything is evenly coated. Fold in the crumbled feta cheese.
Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours) to allow the flavors to meld.
4. Serve & Enjoy!
Toss once more before serving. Enjoy as a refreshing side salad, a light lunch, or as a hearty dip with tortilla chips or pita wedges.
Chef’s Notes & Variations
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Make Ahead: This salad tastes even better the next day. Prepare it up to a day in advance (store covered in the fridge).
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Protein Boost: Add 1-2 cups of cooked, shredded chicken or grilled shrimp to make it a complete meal.
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Spice it Up: Include a finely diced jalapeño (seeds removed for less heat) or a pinch of red pepper flakes in the salad.
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Bean Swap: Use chickpeas, black beans, or kidney beans based on your preference.
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Herb Swap: Cilantro can be used in place of or in addition to the mint and parsley.
*Keep refrigerated. Best enjoyed within 3-4 days.*
