Crunchy Bean Salad

• 2 cans White beans rinsed well and drained, 15 oz each
• 1 English cucumber sliced, long
• 1 red onion finely chopped, small
• 2 cups cherry tomato halved
• 1 yellow bell pepper seeded and diced
• 1 red bell pepper seeded and diced
• 1/3 cup kalamata olives halved, pitted
• 1/3 cup parsley chopped, fresh
• 1/2 dill chopped, bunch, fresh
• 1/3 cup Parmesan Cheese freshly shaved

Dressing:

• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 2 cloves garlic minced
• lemon zest and juice of 1 large
• 1 teaspoon apple cider vinegar
• 1 tablespoon honey
• salt to taste
• black pepper to taste