Dense Bean Salad

Method

1. prep10 min
   beans rinsed and very well drained; vegetables cut to bean-size pieces
   Remove canned bean liquid and surface water before dressing. Excess water weakens the vinaigrette, while evenly sized vegetables make every forkful carry bean, crunch and seasoning.
2. mix5 min
   lemon, garlic, salt and pepper mixed before olive oil
   Build the vinaigrette directly in the bowl, dissolving salt in the lemon first, then whisking in oil. It should taste slightly more acidic and salty than a delicate green-salad dressing because the beans will absorb and mute it.
3. season5 min
   beans and vegetables tossed thoroughly before feta and herbs
   Coat the beans and vegetables first, then fold in feta and parsley so they stay distinct. Taste a bean—not just the dressing—to judge whether seasoning has reached the ingredient that carries most of the salad.
4. rest5 min
   brief room-temperature rest before final tasting
   Give the dressed beans a few minutes to absorb acid and salt, then correct the balance. For meal prep, chill covered and refresh with lemon or herbs after storage rather than adding more oil automatically.