White Bean Salad with Lemon and Parsley

Ingredients

• 2 cups cannellini beans
• 0.5 cup parsley
• 1 cup cherry tomatoes
• 0.25 cup red onion
• 1 cup cucumber
• 3 tablespoons olive oil
• 1 lemon
• 1 clove garlic
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. 1In a large bowl, combine the rinsed and drained cannellini beans, chopped fresh parsley, halved cherry tomatoes, finely chopped red onion, and diced cucumber.
2. 2In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, salt, and black pepper to create the lemon vinaigrette.
3. 3Pour the lemon vinaigrette over the bean mixture and toss gently to ensure all ingredients are evenly coated.
4. 4Taste the salad and adjust the seasoning with additional salt and pepper if necessary.
5. 5Let the salad sit for 10 minutes to allow the flavors to meld.
6. 6Give the salad one final stir, then serve immediately or refrigerate until ready to serve. The salad tastes best when served chilled or at room temperature.