Cook the beans in the Instant Pot

• Rinse the bean mix and add it to the Instant Pot with the water and a glug of bouillon paste.
• Cook under pressure for 22 minutes, then let the pressure release naturally for 10 minutes before venting.

Prep the fridge vegetables

• Finely chop the mushrooms, celery, green onion, carrots and parsley.
• Chop the olives, artichoke hearts and pickled cauliflower, keeping the artichoke oil and olive brine for the dressing.
• Discard any vegetables that have gone bad.

Make the dressing

• Whisk the artichoke oil, olive brine, olive oil, lemon juice and Dijon mustard.
• Season with Italian seasoning and garlic powder.

Assemble the salad

• Rinse the cooked beans under cold water and drain well.
• Combine the beans with all the chopped vegetables, olives, artichokes and pickled cauliflower.
• Season with salt and pepper, pour over the dressing and fold in the crumbled feta.