Quick Eats: Cannellini Bean and Tomato Salad

This is the perfect quick, tasty recipe to whip together in a pinch, or when you just want light fare to nosh on for a few days or entertain guests. You can pair it with a bed of lettuce or toast for a delicious meal!

Serves 4

2 large garden or vine tomatoes, diced

2 15 oz. cans cannellini beans (preferably organic and non-BPA can), rinsed

1/2 onion, diced (red or white)

1 clove garlic, minced

2 tsp capers, drained (you can chop if you prefer)

3 tbsp olive oil

3 tbsp red or white wine vinegar

1 fistful Italian parsley

Combine the oil, vinegar, garlic, and capers in a large bowl and mix with a spoon or whisk until blended. Add in the beans, tomatoes, and onion and toss together. Season with salt and pepper and garnish with parsley. I like to add in some light grains like quinoa for added texture. Enjoy!

 

 

 

 

 

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