Bean & Pasta Salad

Ingredients

• 4 ounces whole-wheat fusilli
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon red-wine vinegar
• 1 teaspoon dried oregano
• ¼ teaspoon ground pepper
• ⅛ teaspoon salt
• ½ cup rinsed canned no-salt-added kidney beans
• ½ cup rinsed canned no-salt-added chickpeas
• ½ cup halved grape tomatoes
• ½ cup chopped English cucumber (about ¼ cucumber)
• ½ cup diced bell pepper (about ½ medium pepper)
• ½ cup diced red onion (about ½ medium onion)
• ½ cup crumbled feta cheese

Directions

1. Bring a large pot of water to a boil. Add 4 ounces pasta; cook according to package instructions. Drain and rinse under cold water.
2. Whisk 2 tablespoons oil, 1 tablespoon lemon juice, 1 tablespoon vinegar, 1 teaspoon oregano, ¼ teaspoon pepper and ⅛ teaspoon salt in a large bowl. Add ½ cup kidney beans, ½ cup chickpeas, ½ cup tomatoes, ½ cup cucumber, ½ cup bell pepper and ½ cup onion; mix until combined.
3. Add the pasta to the bowl; mix until evenly distributed. Fold in ½ cup feta.