In a pot, combine cannellini beans with enough water to cover them by a couple of inches. Bring to a boil, then reduce to simmer and cook uncovered for about 1.5 to 2 hours, or until tender and creamy.

While the beans are cooking, whisk together lemon juice, Dijon mustard, minced garlic, and chopped shallot in a bowl until combined.

Once the beans are tender, drain and rinse under cold water. In a large mixing bowl, toss the beans with the dressing, chopped herbs, and chili flakes.

Crumble feta cheese over the mixed salad and gently fold it in.

Serve immediately or let it chill in the fridge for about 30 minutes before serving.