2 tablespoons white balsamic vinegar or white wine vinegar
4 tablespoons extra virgin olive oil
1/3 teaspoon fresh ground black pepper
1/2 teaspoon salt
2 teaspoons fresh lemon juice
1.5 cups dry beans
1/4 cup chopped fresh mint leafs
1 medium red onion, sliced
1/2 cup feta cheese, crumbled
Rinse the dry beans until clean. Cover with water and soak overnight. Drain, and then add fresh water to cover. Cook over medium heat until the beans are tender, 1 to 2 hours. Drain and let cool down in salad bowl.
To prepare the dressing, whisk together the white balsamic vinegar, olive oil, black pepper, lemon juice and salt in a mixing bowl.
Toss the beans and dressing in the medium bowl, then add the fresh mint, onion slices, and feta cheese.
Before serving refrigerate for 20 minutes or more.