Blanch Bean and Carrot Medley and Peas by placing them in boiling water for 1 minute. Drain and rinse under very cold water. Allow to dry on a paper towel lined sheet pan.
In a large mixing bowl combine blanched vegetables with cucumber, cherry tomatoes, yellow pepper, red onion, olives and feta.
Whisk together oil, vinegar, honey, lemon juice, mustard, oregano, salt and pepper. Pour over salad and toss well to combine. Sprinkle with chopped parsley upon serving.
Tip: Pairs well with grilled chicken, fish or pork