1(14.5 oz) can of cannellini beans, drained and rinsed
1cupgrape(or cherry) tomatoes, halved
1/2cupthinly sliced green onion(green parts only)
2tbspfinely grated Parmigiano-Reggiano cheese
10kalamata olives, halved
sea salt and pepper to taste
Instructions
In a small bowl, whisk together the olive oil, apple cider vinegar and dijon mustard.
In a large bowl, add the beans, green onions, tomatoes, olives and cheese. Pour the dressing over and toss together. Let marinate for one hour at room temperature. Check seasoning and add salt and pepper to taste.
Notes
Can be made a day ahead. Let come to room temperature before serving.