1. Prepare the Dense Beans:

• • Rinse the dense beans thoroughly under cold water.

• • If using canned beans, drain and pat dry.

• • If using dried beans, soak overnight and cook until tender.

2. Cook the Quinoa:

• • Rinse quinoa in a fine-mesh strainer.

• • Use a 2:1 water to quinoa ratio.

• • Bring to a boil, then simmer for 15 minutes.

• • Fluff with a fork and let cool.

3. Chop Vegetables:

• • Dice red bell peppers into uniform small cubes.

• • Slice cucumbers with precision.

• • Finely mince red onions to distribute flavor evenly.

4. Create the Dressing:

• • Whisk olive oil, lemon juice, minced garlic, and Dijon mustard.

• • Add dried oregano, salt, and pepper.

• • Blend until emulsified.

5. Assemble the Dense Bean Salad:

• • Combine dense beans, quinoa, and chopped vegetables in a large bowl.

• • Gently fold in crumbled feta cheese.

• • Pour dressing over the salad.

• • Toss thoroughly to ensure even coating.

6. Final Touch:

• • Garnish with fresh parsley and mint.

• • Let sit for 10 minutes to allow flavors to meld.