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Add them to a large mixing bowl along with the shredded carrots, chopped parsley, and drained beans.1 cup (~150 g) diced cucumber, 1 cup (~180 g) quartered cherry tomatoes, cup (~75 g) finely chopped red onion, 1 (~150 g) red bell pepper, 1 cup (~110 g) shredded carrots, cup (~15 g) chopped fresh parsley Whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, grated garlic, oregano, salt, pepper, and red pepper flakes until the dressing looks creamy and combined. cup (60 ml) olive oil, 3 tbsps (45 mL0 fresh lemon juice, 1 tbsp (15 ml) red wine vinegar, 1 tsp (5 ml) Dijon mustard, 1 tsp (5 ml) honey, 1 clove garlic, tsp (2 g) dried oregano leaves, salt and pepper, pinch red pepper flakes Pour the dressing over the salad and toss well so everything gets evenly coated

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