Drain and rinse one can of cannellini beans and combine with diced cucumber, diced bell pepper, soaked sliced onion, chopped parsley, and crumbled feta in a large mixing bowl.

In a mason jar, combine olive oil, white wine vinegar, lemon juice, salt, pepper, and crushed red pepper. Shake until emulsified.

Pour vinaigrette over the salad base and toss gently to ensure everything is coated.

Serve immediately or refrigerate for 30 minutes to 1 hour to deepen the flavors.