White Bean, Tomato and Kalamata Olive Salad
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White Bean, Tomato and Kalamata Olive Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Author Tempie Hughes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • 1 tsp . dijon mustard
  • 1 (14.5 oz) can of cannellini beans, drained and rinsed
  • 1 cup grape (or cherry) tomatoes, halved
  • 1/2 cup thinly sliced green onion (green parts only)
  • 2 tbsp finely grated Parmigiano-Reggiano cheese
  • 10 kalamata 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.