Greek white bean salad with feta and tomatoes

In Greece they made this wonderful salad with black olives, feta cheese, garlic and red onions with a lemon dressing that is very good with fish or chicken. In Portugal they make the salad with chickpeas, tomatoes, a little balsamic vinegar and a teaspoon of cumin. Both versions are delicious.

The Greek diet based on fresh vegetables, olive oil, lemons, garlic, herbs, wine and fish has created the worlds most healthy and long-lived people. Following this traditional diet they suffer less from heart disease compared to other Mediterranean countries. Of course good genes may have something to do with it too, that and a suuny climate and time to sit around in a cafe with friends enjoying the good life.
Ingredients:

1-15 ounce can cannelloni beans drained and rinsed
1 pint grape tomatoes, quartered
2 small yellow heirloom tomatoes roughly chopped
3 small cucumbers peeled and roughly chopped
1 small red onion halved and thinly sliced
2/3 cup black kalamata olives pitted & halved
6 ounces feta cheese, crumbled
1/4 teaspoon sea salt to taste
1/4 teaspoon freshly ground black Malabar pepper, to taste
1/4 cup fresh parsley roughly chopped

Dressing:

2 large garlic cloves, chopped
1/2 cup fresh lemon juice
1/3 cup olive oil
2 tablespoons fresh oregano finely chopped

Directions:

In a large bowl, combine the dressing with the beans and mix well. Cover and marinate at room temperature at least one hour, stirring occasionally. In a small bowl or measuring cup, whisk together the dressing ingredients until blended. Add the tomatoes, cucumber, olives and cheese and season with salt and pepper.