Greek Bean Salad - cooking recipe

Ingredients

2 (15 1/2 ounce) cans cannellini beans, drained & rinsed
1 pint grape tomatoes, quartered
3 small pickling cucumbers, peeled & chopped
2/3 cup kalamata olive, pitted & halved
6 ounces feta cheese, crumbled (I used feta with basil & tomato)
1/4 teaspoon salt, to taste
1/4 teaspoon black pepper, to taste
Dressing
2 large garlic cloves, chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
1 teaspoon dried oregano or 2 tablespoons fresh oregano

Preparation

Dressing: In a small bowl or measuring cup, whisk together the dressing ingredients.
Salad: In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally.
Shortly before serving, mix in the tomatoes, cucumber, olives and cheese and season with salt and pepper.
Serve at room temperature.