Ingredients
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)
*Use organic ingredients when possible.
Instructions
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 – you just want to warm enough 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/cilantro and gently toss to combine well. Salt and pepper to taste.
Serve your white bean salad warm, as it is, or you can also chill before serving.
For an extra burst of flavor, try pairing this dish with my creamy almond salad dressing for a wholesome, plant-based addition.
- Prep Time: 10