Dilly Green Olive Greek Dense Bean Salad

Every week I make a dense bean salad which is a dense veggie packed green bean salad that just marinates in the fridge and gets better throughout the week. It's my gluten-free solution to meal prep. I'm actually excited to eat day five. This dilly green olive Greek dense bean salad is one of my favorite back to school solutions. Start by dicing up two orange or red bell peppers, finely mincing about half a red onion, chopping up one container of cucumbers. This dressing is super acidic and vinegary so it actually helps keep the vegetables crunchy and fresh throughout the week. Cut one pint of cherry tomatoes in half and separate a little bit of the juice from a jar of pepperoncini for the dressing and then chop those up. Roughly chop some pitted green olives so they're more manageable to eat and break down one block of feta in brine. Feta in brine is always fresher and more flavorful in my opinion. You can cook chicken breast, but I like to use rotisserie chicken just to make my life easier. So break that down into bite size pieces, then finally mince up some dill and some parsley. Make the dressing combine olive oil, a little bit of white wine vinegar, that pepperoncini juice, oregano, sea salt, cumin, and then add in some Dijon mustard and garlic to help everything blend together. Add the beans to the bowl along with all the chopped vegetables and the dressing and toss. Full recipe is on Substack! Follow along if you want to see more.