Ingredients
Units
Scale
Ingredients (Serves 4)
- 2 cups cooked cannellini beans (or 1 can, drained and rinsed)
- 1 small red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh basil, chopped (optional)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
Instructions
Instructions
- Prepare the Base
- Place the cooked cannellini beans in a large mixing bowl. Add the sliced red onion, cherry tomatoes, parsley, and basil (if using).
- Make the Dressing
- In a small bowl, whisk together the olive oil, red wine vinegar or lemon juice, minced garlic, oregano, salt, and pepper.
- Combine the Salad
- Pour the dressing over the beans and vegetables. Toss gently to combine, ensuring the beans are well-coated.
- Chill and Serve
- Let the salad sit for 10-15 minutes to allow the flavors to meld. Serve at room temperature or slightly chilled.
Notes
Optional Additions
- Cheese: Add crumbled feta or shaved Parmigiano-Reggiano for extra flavor.
- Veggies: Toss in cucumbers or roasted red peppers for added texture.
