1 6 ounce can large pitted ripe olives, drained
1 15 ounce can cannellini beans, rinsed and drained
4 ounces crumbled feta cheese
1 medium tomato, chopped
1 cup cucumber
1/2 cup chopped red onion
1 cup Greek vinaigrette salad dressing
Cut olives in half lengthwise, place in large bowl. Add remaining ingredients to bowl, toss to coat. Salt and pepper to taste. Refrigerate, covered, for 1 hour or until ready to serve.