Ingredients:

  • 2 cans (15 oz each) cannellini beans, drained and thoroughly rinsed
  • 1 cup cherry tomatoes, halved
  • 1 medium English cucumber, diced
  • 0.5 small red onion, finely minced
  • 0.5 cup fresh flat-leaf parsley, chopped
  • 0.25 cup Kalamata olives, pitted and halved
  • 0.25 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, grated or finely minced
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. The Acid-Soak: In a small glass jar or bowl, combine the lemon juice, red wine vinegar, grated garlic, and minced red onions. Allow to sit for 5 minutes to mellow the onion's bite.
  2. Bean Prep: Rinse the canned cannellini beans in a fine-mesh colander under cold water until the water runs clear and foam is removed. Shake vigorously to ensure they are dry.
  3. The Emulsion: Add the extra virgin olive oil, dried oregano, sea salt, and black pepper to the onion and lemon mixture. Whisk or shake vigorously until the dressing is emulsified and slightly thickened.
  4. Final Assembly: In a large mixing bowl, combine the beans, halved tomatoes, diced cucumber, olives, and chopped parsley. Pour the vinaigrette over the top and gently fold with a spatula until evenly coated.