Orange and Cucumber Navy Bean Salad

Salad:

2 cans or 2 ½ cups of navy (or cannellini) beans, drained and rinsed

1 cup chopped red pepper 

1 cup chopped English cucumber

1 tablespoon chopped fresh dill

1 cara cara orange, segmented (or tangerine)

¼ teaspoon salt

¼ cup ricotta salata (or feta if ricotta salata not available)

Dressing:

3 tablespoons olive oil

1 tablespoon orange juice

½ teaspoon Dijon mustard

1 small clove garlic, crushed