Italian White Bean Salad (Marinated with Feta)

Make the dressing/marinade
0 In a bowl, mix together [wprm-ingredient text="¼ cup extra virgin olive oil" uid="0"], [wprm-ingredient text="2 tablespoons red wine vinegar" uid="2"], [wprm-ingredient text="1 tablespoon balsamic vinegar" uid="3"], [wprm-ingredient text="1 teaspoon Dijon mustard" uid="4"], [wprm-ingredient text="1 teaspoon dried oregano" uid="5"], [wprm-ingredient text="½ teaspoon crushed red pepper" uid="6"], [wprm-ingredient text="½ teaspoon grated fresh garlic" uid="7"], 1 teaspoon salt and about ½ teaspoon of freshly ground pepper 
Mix the beans
3 Put the beans in a large bowl. Slice the roasted red pepper and sun dried tomatoes into ½-inch pieces, about the size of the beans. Add them to the bowl with the parsley.
4 Pour the dressing over the beans and toss gently to combine. Add the feta cheese and toss again.
5 The marinated beans can sit at room temperature for an hour or two, or store them covered and refrigerated 3-4 days.