Quick Marinated White Bean Salad and Feta Lettuce Cups Recipe

Ingredients

• For the Dressing:
• 1 small garlic clove, grated on a Microplane or minced
• 1/4 cup (60ml) fresh juice from about 2 lemons
• 1 tablespoon (15ml) red wine vinegar
• 1/3 cup (80ml) extra-virgin olive oil
• 1 tablespoon (15ml) Dijon mustard
• 1 teaspoon (5ml) honey
• Kosher salt and freshly ground black pepper
• For the Salad:
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 large shallot, finely chopped (about 2 tablespoons)
• 1/2 pint grape tomatoes (7 ounces; 200g), halved
• 3 Persian cucumbers (or 1/2 English cucumber), seeded and diced
• 2/3 cup Kalamata olives, pitted and halved
• Handful fresh flat-leaf parsley leaves and tender stems, roughly chopped
• Handful fresh basil leaves, roughly chopped
• 5 ounces (140g) feta cheese, preferably French or Greek, drained and crumbled
• 1 head Boston lettuce, washed, leaves separated (optional)

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