Cannellini bean salad is a terrific side dish for a summer cook-out. It’s easy to make, healthy, and is dressed with a simple olive oil and lemon vinaigrette. Although the recipe calls for cherry tomatoes, I had some gorgeous Jersey tomatoes that I used instead. There’s plenty of room to improvise here, I was thinking a little sliced avocado would be a good addition as well!
- 2 – 15oz. cans cannellini beans
- 2 cups cherry tomatoes, sliced in half
- 1 cucumber, diced
- 1 red pepper, diced
- 1/4 cup red onion, diced
- 1/4 cup olive oil
- juice of one lemon
- 2 garlic cloves, minced
- 1 teaspoon dijon mustard
- 1 teaspoon oregano
- salt and pepper
- Rinse and drain the cannellini beans and pour into a large bowl. Add the tomatoes, cucumber, red pepper, and red onion.
- In a small bowl, combine the lemon juice, garlic, dijon mustard, and oregano. Slowly drizzle in the olive oil while whisking. Pour over the bean mixture and stir.
Nice!!!