If you're using canned cannellini beans, drain them and rinse thoroughly under cold water. For dried beans, soak them in water overnight, then cook them until tender using your preferred method—either on the stovetop or in a pressure cooker such as an Instant Pot.

Prepare the vegetables by dicing the red bell pepper finely and slicing the red onion into thin, delicate strands. Chop the parsley and set it aside.

To make the dressing, combine the freshly squeezed lemon juice, olive oil, and minced garlic in a small bowl. Add salt, pepper, and honey if using, then whisk until the mixture is well emulsified. Taste and adjust the seasoning to suit your preference.

In a large mixing bowl, combine the cannellini beans, chopped red pepper, onion, and parsley. Pour in the dressing and toss until everything is evenly coated. Gently fold in the crumbled feta cheese, being careful not to break it up too much.

For best results, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together and intensify.

Serve chilled or at room temperature, optionally paired with crusty bread and a drizzle of additional olive oil. This bright, refreshing salad is perfect for light lunches, picnics, or as a vibrant side to grilled meats or seafood—yet delicious enough to enjoy all year long.