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Bust: 33 | Waist: 24" | Hips: 35"

Ingredients For the dressing cup olive oil 3 tablespoons freshly squeezed lemon juice (about 1 large lemon) 3 tablespoons red wine vinegar 2 teaspoons dijon mustard 2 cloves garlic , minced (or teaspoon garlic powder) teaspoon oregano teaspoon sea salt (plus more to taste) freshly ground black pepper (to taste) For the salad 19oz can cannellini beans , drained and rinsed (white kidney beans) 19oz can kidney beans , drained and rinsed 15oz can chickpeas , drained and rinsed half an English cucumber , quartered and sliced 1 pint cherry tomatoes , sliced 1 bell pepper , diced (red, orange or yellow) cup kalamata olives , sliced cup chopped fresh parsley cup small-dice red onion 2 tablespoons roughly chopped fresh basil (about 20 medium leaves) cup crumbled feta cheese (113 g) Instructions In a medium bowl, whisk together all the ingredients for the dressing