Cannellini Bean Salad

This little bean salad came together quickly from some odds and ends I found in the fridge. It came together really quickly and I was happy it ended up so tasty. This little combo is super adaptable, but this is what I used:

  • one can of cannellini – sometimes labelled white kidney beans
  • one medium slice of white onion diced and placed in cold water for a few minutes to tame the spiciness
  • a handful of kalamata olives
  • about equal parts oil from the olives and cider vinegar plus a dash of tarragon vinegar (because I thought it was too sweet), and a pinch of salt

After mixing everything else, I stirred in some fresh parsley from the garden and some feta cheese then cracked a bit of pepper on top.


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