Mediterranean Cannellini Bean Salad

​​Vegetarian | Vegan* | Gluten Free | No Cooking* | Under 30 Minutes
​​Serves:
4-5 (depending on size of portions)
Total Time:
20 total (20 preparation- no cooking required!*)
Notes:
*Vegan if you omit feta cheese or substitute with non-dairy option.
**While I do not cook my cannellini beans if you prefer to cook the beans prior to adding them to the salad, you  can either cook them on the stove-top or in the microwave until warm.

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  Ingredients:

•  2 Cans of cannellini beans
• 2 Cups chopped tomatoes (I use two handfuls of grape tomatos but any tomato will do.)
• 2 Cups chopped cucumbers (I used four Persian cucumbers but again, regular cucumbers will do.)
• 1 Tablespoon of Oregano
• 1 Tablespoon of Basil
• 1 Tablespoon of Extra Virgin Olive Oil
• 2 Tablespoons of Balsamic Vinegar
• 1 Tablespoon of Red Wine Vinegar
• 2 Tablespoons of Feta cheese (or more if you'd like!)
• 1/4 Cup of Kalamata Olives (or more if you'd like!) ​
• Salt and pepper to taste.

 
Directions:

1.  Rinse the cannellini beans in a collander under warm water and shake to dry.*
2. Add the cannellini beans to a large bowl.
3. Chop the tomatoes and add to the bowl with the cannellini beans.
4. Chop the cucumbers and add to the bowl with the cannellini beans.
5. Add the oregano and basil.
6. Add the EVOO, Balsamic Vinegar and Red Wine Vinegar to the bowl.
7. Add the Feta cheese and Kalamata olives.
8. Add the salt and pepper.
9. Stir and let sit for two minutes so that the oils and vinegar can quickly marinate into the salad.
10. Stir again and serve!

 
Serve this salad just as it is or over a bed of romaine lettuce, spinach or any other greens.  You can also pair this with garlic, cheesy bread, pita or crackers.  You can also add other vegetables, cheese, nuts or even include some chopped salami or soppressata.
 
Enjoy!

Nutritional Information:
Per Serving: (If yields 5 servings)  Calories: 203, Carbs: 36, Fat: 5, Protein: 11, Sodium: 691, Sugar: 6.

Notes:
*Vegan if you omit feta cheese or substitute with a non-dairy option.
**While I do not cook my cannellini beans if you prefer to cook the beans prior to adding them to the salad, you  can either cook them on the stove-top or in the microwave until warm.

​We are in the middle of summer and for the past few days, the weather has been hot and humid.  Today marked the first official heat wave in Rhode Island which means temperatures have reached 90 degrees or more for three consecutive days.

I don't know about you, but when it is this hot out, the last thing that I want to do is turn on the stove to make dinner.  Alas, I bring to you a recipe for Mediterranean Cannellini Bean Salad. 

This is a recipe that my entire family loves and is super easy to make.  Plus, it is meatless, so it is definitely a recipe that we use almost weekly during the Lenten season.  Since this recipe does not require any cooking or reheating, it is perfect for making in larger batches and would make a great dish to bring to a party or a cookout.
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As with all my favorite recipes, it is versatile!  You can add other vegetables, cheese, nuts or even include some chopped salami or soppressata if you'd like-- and it isn't Lent! ;)
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Please share this recipe for Mediterranean Cannellini Bean Salad on social media and if you post pictures of your finished product, be sure to tag us in your pics: @CatholicMomRI (Our handle for all social media).  
​Buon appetito! ​