With the start of summer, I like the idea of having lighter meals to prepare. And everyone needs a new idea for summer meals outside. This bean salad is quick and easy and makes for great lunches throughout the week. It really does taste better the next day. The modifications to this recipe come from someone who doesn’t care for olives, so they swapped in feta to provide the salty balance to the salad. If you don’t have Kalamata olives on hand, black olives will work. Maybe next time I’ll toss in some pine nuts for texture. Or some cooked pasta and cucumbers. Feel free to play with basic idea and make this salad your own!
- 2 cans (15 oz. each) cannellini beans, rinsed and drained
- 1 cup cherry tomatoes, halved or quartered
- 1/3 cup Kalamata olives, halved OR 1/3 cup crumbled feta cheese
- 1/3 cup fresh basil, chopped OR 1/3 cup fresh parsley, chopped
Dressing:
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- 1-2 garlic cloves, minced
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper
In a large bowl, combine the beans, tomatoes, and olives.
In a mixing bowl, combine the dressing ingredients and whisk well.
Add the dressing to the bean mixture and toss to combine. Add the chopped basil and gently toss to mix.
Allow the salad to sit for at least 30 minutes before serving. This is even better the next day!
Store in the refrigerator for up to 3 days.