Ingredients

• 1 (15 ounce) can cannellini beans, drained and rinsed
• 2 small green bell peppers, cut into bite-size pieces
• 1 cucumber - peeled, seeded, and cut into bite-size pieces
• 2 cups chopped red cabbage
• 1 1/2 cups roughly chopped radishes
• 1/4 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (8 ounce) package feta cheese, cut into small cubes
• 1/4 cup chopped flat-leaf parsley

Instructions

1. Mix cannellini beans, green bell peppers, cucumber, red cabbage, and radishes together in a bowl.
2. Whisk olive oil, lemon juice, honey, salt, and black pepper together in a bowl; pour our salad and toss to coat. Cover bowl and refrigerate 2 hours to overnight.
3. Remove cover and top salad with feta cheese and parsley.