We recently had this fabulous marinated bean salad, I brought to a family gathering - I should have doubled the recipe - it is our new favourite and comes together so easily.

I made the dressing the day before, then put the salad together to marinate an hour or two before eating.

2 1/2 cups fresh green beans, cut 1 1/2 inch size, and parboil - 3 minutes, drain and add to ice bath, then drain and place on a clean towel

1 pint fresh cherry/grape tomatoes, halved

big handful of roughly sliced, then big chopped red onion

big handful of fresh basil, chopped

14 oz. can drained, rinsed chick peas

crumbled feta cheese, - goat cheese would work nicely here too

DRESSING: - can easily make the day before

1/4 cup plus 2 Tblsp. Extra Virgin Olive Oil

2 1/2 Tblsp.  fresh squeezed lemon juice

2  1/2 Tblsp. White Balsamic Vinegar

1 tsp. Dijon mustard

salt to taste

1/4 tsp. garlic powder

1/4 tsp. Mrs. Dash Season blend

Once the vegetables are ready to go, add to a bowl with the fresh herbs and drained chick peas

Pour over all of the dressing, mixing well to combine, then sprinkle on a handful or more of crumbled feta cheese.