Greek Three Bean Salad

INGREDIENTS

8 oz

fresh green beans, trimmed and cut into 1-2″ pieces

(1) 15 ounce can chick peas, rinsed and drained

(1) 15 ounce can kidney beans, rinsed and drained

16 oz

cherry tomatoes, halved

1/2

english cucumber, coarsely chopped (about 1 cup)

bell pepper, cored and chopped (I used half red and half yellow)

1/2 cup

chopped kalamata olives

1/2 cup

chopped red onion

4 oz

crumbled feta cheese

1/4 cup

red wine vinegar

2 tbsp

fresh lemon juice (1/2 a large lemon)

1 tbsp

chopped fresh oregano (1 teaspoon dried)

1 clove

garlic, minced

1 tsp

dijon mustard

salt and pepper,

1/4 cup

extra virgin olive oil