Mediterranean-inspired mix of cannellini beans, tomatoes, fresh herbs, and olive oil dressing for a light meal.
# What You'll Need:
→ Beans
01 - 2 cups (1 can, 14 oz) cannellini beans, drained and rinsed
→ Vegetables
02 - 1 cup (5 oz) cherry tomatoes, halved
03 - 1 small red onion, finely diced
04 - 1 clove garlic, minced
05 - 1 small cucumber, diced (optional)
→ Herbs
06 - 1/4 cup fresh parsley, chopped
07 - 2 tbsp fresh basil, chopped
08 - 1 tbsp fresh oregano leaves or 1 tsp dried oregano
→ Dressing
09 - 3 tbsp extra-virgin olive oil
10 - 1 tbsp red wine vinegar or lemon juice
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
→ Optional Additions
13 - 1/4 cup pitted Kalamata olives, sliced
14 - 1/4 cup crumbled feta cheese (omit for vegan)
# How to Make It:
01 - In a large salad bowl, mix cannellini beans, cherry tomatoes, red onion, optional cucumber, and garlic until evenly distributed.
02 - Incorporate chopped parsley, basil, and oregano into the mixture.
03 - Whisk together extra-virgin olive oil, red wine vinegar or lemon juice, sea salt, and black pepper in a small bowl until emulsified.
04 - Drizzle the dressing over the salad ingredients and toss gently to coat thoroughly.
05 - Fold in Kalamata olives and crumbled feta cheese if desired.
06 - Adjust seasoning to taste, then serve immediately or refrigerate for 30 minutes to enhance flavor melding.
