Prep time: 10 min (if using canned/jarred beans)
3 ¾ C of white beans, soaked and cooked OR 2 (15-ounce) cans white beans (drained well and rinsed)
3 cloves garlic (minced)
1 red onion (minced)
½ C fresh parsley (chopped) OR fresh cilantro
2 TB olive oil
2 large tomatoes (diced)
¼ C kalamata olives (chopped)
2 TB red wine vinegar
1 TB fresh lemon juice
Himalayan Pink Salt (to taste)
Freshly ground black pepper (to taste)
- Over low heat, combine beans, garlic, onion, and half of the parsley (or cilantro) in olive oil. Heat for 60-90 seconds, or until fragrant. (You don’t want to actually cook the ingredients, just warm them enough to bring out the essence and flavors).
- Remove from heat and place in a large bowl.
- Add the tomatoes, olives, vinegar, lemon juice, the remaining parsley (or cilantro) and gently toss to combine well. Salt and pepper to taste.
- Serve your white bean salad warm or you can also chill before serving.