Cannellini Bean Salad in 10 Minutes with Fresh
Enjoy this Mediterranean white bean salad featuring a unique onion soaking technique for perfect aromatics. A healthy, vegan-friendly side in 10 minutes.
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Cooking tools:
- Can opener
- Colander
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Microplane
- Spoon
Ingredients
- 2 cans (15 oz each) cannellini beans, drained and thoroughly rinsed
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- 1/2 small red onion, finely minced
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 clove garlic, grated or finely minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp cracked black pepper
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