#1 Evenly chop cucumbers, bell peppers, red onion, cherry tomatoes & avocados. Add to a large bowl #2 Finely shred cabbage. Add to the bowl #3 To a skillet, heat a pan to medium- high heat. Add strained and rinsed can of Urban Meadow corn. Stirring occasionally, heat until corn is charred to your liking (5-10 minutes). Once charred, set aside to allow corn to cool #4 Strain and rinse Urban Meadow Garbanzo Beans, Urban Meadow Cannellini Beans & Urban Meadow Dark Red Kidney beans. Add strained beans into the bowl #5 Add roasted corn, and cubed/ crumbled feta into the bowl #6 In a separate small bowl, mix Urban Meadow Extra Virgin Olive Oil, Urban Meadow Dijon Mustard, Urban Meadow Organic Maple Syrup, and lemon juice #7 Finely mince garlic cloves & fresh parsley. Add to the smaller bowl with salt, oregano, and black pepper. Whisk well #8 Pour dressing over salad. Mix well until dressing is incorporated #9 Serve on its own, topped with fresh parsley, or try it in a pita or wrap!