Cannellini Summer Bean Salad
- 2 16 ounce cans Cannellini beans
- 1 medium onion
- flat leaf Italian parsley
- Tibvrtini Extra Virgin Olive Oil
Directions:Rinse canned cannellini beans in cold water to remove any thickened juices. Coarsely chop onion and flat leaf Italian parsley. Mix all together in a bowl, season with salt and pepper and douse generously with TIBVRTINI Olive Oil. The flavor of the TIBVRTINI lends a lot to the salad, holding its own even with the onion and parsley.