Tuscan Cannellini Bean Salad

2 15oz Cans of Cannellini Beans, drained and rinsed

1 Cup Grape or Cherry Tomatoes, halved

1 Cup Italian Parsley, lightly packed, chopped

½ Large Fennel Bulb, cored and thinly sliced

½ Small Red Onion, thinly sliced

¼ Cup Chopped Sun-Dried Tomatoes

2 Tbsp White Wine Vinegar

2 Tbsp Extra Virgin Olive Oil

Salt and Freshly Cracked Black Pepper to taste

In a large bowl combine cannellini beans, halved grape tomatoes, parsley, sliced fennel, sliced onion and chopped sun-dried tomatoes.
Add the vinegar, olive oil, salt and black pepper. Toss well to combine.
Serve immediately or transfer to an airtight container and place in the refrigerator for up to 4 days.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyVery Easy ⏰ 10m