A light and refreshing meal that celebrates seasonal ingredients, perfect for summer lunches or as a delightful side dish.
Ingredients
Scale:
1 can (15 oz) canned cannellini beans, drained and rinsed
2 cups fresh green beans, trimmed
1 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/4 cup fresh parsley, chopped
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
Salt to taste
Black pepper to taste
Instructions
Bring a pot of salted water to a boil. Add the fresh green beans and blanch for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge into an ice bath to stop the cooking process.
In a large mixing bowl, combine the drained cannellini beans, blanched green beans, halved cherry tomatoes, chopped red onion, and parsley.
In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper to create a simple vinaigrette.
Pour the dressing over the salad ingredients and gently toss to combine, ensuring everything is evenly coated.
Let the salad sit for at least 10 minutes before serving, allowing the flavors to meld. Serve chilled or at room temperature.
