I posted this photo on Facebook over Memorial Day weekend and I had several people ask me about the salad. It’s so quick and easy to fix. This salad could be the main course or a side.
1 15 ounce can of Cannellini Beans, rinsed and drained
1 pint of Cherry Tomatoes, quartered
1 large Cucumber, seeds removed and sliced
1 medium sized Red Onion, chopped
1/2 cup Fresh Parsley (optional)
1/4 cup Red Wine Vinegar
2 tablespoons Extra Virgin Olive Oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Combine all ingredients in a large bowl and stir. Refrigerate for at least 30 minutes. Best if you let it stay in the refrigerator over night to let the flavors meld.
Cannellini beans are my favorite! They work so well in so many dishes!
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I agree! I like cannelloni beans as a side instead of potatoes even.
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