Rainbow Greek Salad

Ingredients:

• 2 medium cucumbers, diced
• 3 cups cherry tomatoes, halved
• 2 bell peppers, diced (any color)
• ¼ cup diced red onion
• 1 can (15 ounces) white northern beans or chickpeas, drained and rinsed
• Juice from 1 lemon (about 2 tablespoons)
• ¼ cup finely chopped fresh parsley (or 1 tablespoon dried parsley)
• ¼ teaspoon salt
• ½ teaspoon dried oregano
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar

Directions:

1. Combine all ingredients in a large bowl and stir until evenly mixed.
2. Cover and chill in the refrigerator for 2-3 hours or overnight.
3. Serve cold as a main or side dish!

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