• 4 15 oz cans cannellini beans, or white Northern beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1-2 small fennel bulbs, outer part removed and thinly shaved and chopped (use a mandolin)
• 1 small red onion, sliced very thin
• 2 bell peppers, diced (use red, yellow, orange)
• 1 cup sun dried tomatoes, finely sliced (we use Delallo brand, drained)
• ½ cup black olives, thinly sliced
• ½ cup minced flat-leaf parsley, finely chopped
• ½ cup fresh oregano, finely chopped
• ½ cup fresh basil, finely chopped
• ½ teaspoon red pepper flakes, optional
• Lightly add sprinkle of salt and pepper

Dressing:

• 1 cup extra virgin olive oil
• ⅓ red wine vinegar
• ½ cup Parmesan Cheese, finely grated
• 2 Tbsp mayonnaise
• 4 Tbsp maple syrup, or honey
• 1 teaspoon garlic powder
• 1 ½ tsp Italian seasoning
• 1 small lemon, juiced (we use Meyer Lemon)
• 1 tsp kosher salt, or more to taste
• ½ tsp black pepper, or to taste