Drain the jarred or canned white beans into a colander and rinse under cold water, shake off any excess water and add the beans over a dishcloth, gently pat completely dry, add the beans into a large bowl

Finely dice 1 small onion, finely chop 1 green bell pepper, finely chop 2 tomatoes, thinly slice 10 black pitted olives, finely shred 1 peeled carrot, cut about 2 ounces of Manchego cheese into small cubes and finely chop a handful of fresh parsley, add all the ingredients into the bowl with the beans, season with sea salt & black pepper

To make the dressing, add 2 tbsp extra virgin olive oil into a small bowl, along with ½ tbsp sherry vinegar, finely grate 1 clove garlic and lightly season with sea salt & black pepper, whisk together

Pour the dressing over the salad and gently mix together until well mixed, cover with saran wrap and add to fridge for at least 30 minutes

Remove the salad from the fridge, transfer into a large serving dish and garnish with hardboiled eggs, enjoy!