Cut the red onion and bell peppers into small, bite sized pieces. A vegetable chopper works well for quick, even results. Thinly slice the olives.
1 (15 ounce) can corn, 1 small red onion, 2 small bell peppers
Drain and rinse the chickpeas, white beans, and corn, then pat them gently dry. Transfer the beans, corn, and prepped vegetables to a large bowl.
1 (15 ounce) can chickpeas, 1 (15 ounce) can white beans
In a separate container, combine all the dressing ingredients and whisk or shake vigorously until smooth. Pour the dressing over the salad and toss until everything is evenly coated.
1 cup fresh parsley, ¼ cup extra virgin olive oil, ¼ cup lemon juice, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, 3 cloves garlic, ½ teaspoon salt, 1 teaspoon dried oregano, ¼ teaspoon black pepper
Stir in the feta and parsley. Serve right away, or portion it into jars to enjoy later as a ready made meal.
½ cup mixed pitted black and green olives, 4 ounces feta cheese
