Mediterranean Bean Salad
Ingredients –
2 15 oz. cans of white cannellini beans
3 cloves garlic, pressed
3 Tablespoons Olive Oil
2 c. water
1/4 c. red wine vinegar
1 shallot, chopped fine
1 red bell pepper, diced small
1 green pepper, diced small
1 c. cherry tomatoes, halved
1 Tablespoon Italian Seasoning
Fresh Parsley for garnish
salt and pepper to taste
Directions –
In large pan, sauté the garlic in 2 Tablespoons of olive oil until light brown. Add both cans of beans and 2 cups of water. Let beans soak for 20 minutes.
Meanwhile, while the beans are soaking, chop the shallot and pour the red wine vinegar over the shallot and let soak for 20 minutes.
Drain the beans and place in a large mixing bowl. Add the shallot/vinegar mixture and the chopped vegetables and tomatoes. Add Italian seasoning and 1 Tablespoon of olive oil. Mix well. Garnish with parsley and salt and pepper to taste. Refrigerate for at least 1 hour before serving.
This is a great side dish and I take the leftovers for lunch as a stand alone dish.
Enjoy!