- 1 15 oz can cannellini beans, rinsed well
- 1 large red bell pepper
- 1 medium peach, diced (leave skin on)
- 1–2 scallions, diced
- 1 tsp dried parsley or cilantro (or 2 tsp fresh)
- 2 tsp of The Olive Bin's Lime Olive Oil
- 1 T of The Olive Bin's Peach White Balsamic Vinegar
- 1 T of The Olive Bin's Sicilian Lemon Balsamic Vinegar
- Black pepper, to taste
- Garlic powder, to taste (optional)
Cannellini Bean Salad
Ingredients
Directions
- In a mixing bowl, combine the beans, red pepper, peach, and scallions.
- Drizzle with olive oil, vinegar, herbs, and seasonings.
- Gently toss until evenly coated.
- Serve immediately or chill. Best if used within 3 days.
