Prep Time: 20 min |  Soaking Time: 24 hrs

What You’ll Need:​​

For the Beans:​​

• 150g dried cannellini beans
• 100g dried red kidney beans
• 1 red onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1200ml vegetable stock
• 1 bay leaf

For the Salad:​​

• 250g multicolored cherry tomatoes, halved
• ½ red bell pepper, diced
• ½ orange bell pepper, diced
• 2 green onions (scallions), thinly sliced
• 2 tbsp fresh herbs (basil/parsley), chopped

For the Dressing:​​

• 2 tbsp white balsamic vinegar
• 2 tbsp fresh lemon juice (from 1 lemon)
• 1 tsp Dijon mustard
• ½ tsp honey
• 60ml olive oil
• Salt & black pepper to taste

To Finish:​​

• 50g pitted black olives
• 75g feta cheese, crumbled
• 1 tsp mild chili flakes
• Fresh basil leaves for garnish​​

How to Make It:​​

Prepare the Beans (Day Before):​​ Rinse the dried cannellini and red kidney beans thoroughly. Place them in a large bowl, cover generously with cold water, and let soak for 24 hours.

Cook the Beans:​​ The next day, drain the soaked beans. Heat the olive oil in your pressure cooker over medium heat. Sauté the diced onion and garlic until softened (approx. 2-3 mins). Add the drained beans, vegetable stock, and bay leaf.

Pressure Cook:​​ Cook under pressure for 12 minutes . Carefully remove from heat, release the steam according to your cooker’s instructions, and open the lid. Drain the beans and let them cool slightly until lukewarm.

Build the Salad:​​ In a large bowl, combine the cooked lukewarm beans, halved cherry tomatoes, chopped banana pepper, red bell pepper, orange bell pepper, sliced green onions, and chopped fresh herbs.

Make the Dressing:​​ In a small bowl or jar, whisk together the white balsamic vinegar, lemon juice, lemon zest, mustard, salt, pepper, and honey until well combined. Slowly whisk in the olive oil until emulsified. Taste and adjust seasoning if needed.

Assemble & Finish:​​ Pour the dressing over the bean and vegetable mixture and toss gently to coat. Transfer the salad to a serving dish. Scatter the black olives and crumbled feta cheese over the top. Sprinkle with mild chili flakes and garnish generously with fresh basil leaves.