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Instructions
In a large mixing bowl, combine the black-eyed peas, cannellini beans, diced red bell pepper, cherry tomatoes, cucumber, Kalamata olives, red onion, fresh mint, parsley, and crumbled feta cheese.
In a small bowl or a mason jar, whisk together the olive oil, lemon juice, minced garlic, red wine vinegar, honey, oregano, salt, and pepper until the dressing is smooth and well blended.
Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
Cover the bowl and refrigerate for at least 1 hour to allow the flavors to develop.
Before serving, give the salad another gentle toss and adjust seasoning if needed.
Serve chilled as a refreshing side dish, a healthy lunch, or with pita chips, tortilla chips, or crackers for dipping.
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