Cannellini Bean Salad with tomatoes, onion, olive oil, balsamic, vinegar and garlic is easy to make and delicious as a salad topper OR a dip!
- 15 ounces cannellini beans drained/rinsed
- 1 medium tomato chopped
- ⅓ cup red onion diced
- 2 garlic cloves minced
- 3 Tablespoons extra virgin olive oil
- 2 Tablespoons balsamic vinegar
- ¼ teaspoon salt use more if needed, to taste
- ¼ teaspoon ground black pepper
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Drain and rinse cannellini beans. Place the beans in a small or medium-sized serving bowl.
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Add remaining ingredients, and stir to fully combine. Serve and enjoy! OPTIONAL: If desired, cover and refrigerate for 20-30 minutes for flavors to mingle.
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Can be served as a dip with pita bread, crackers or crusty slices of bread OR as a salad topper, OR eaten as is. If using as a salad topper, be sure to spoon some olive oil/balsamic dressing (from bottom of the bowl) over the salad.
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Store leftovers (covered) in refrigerator for up to 4-5 days.
NOTE: Canned cannellini beans vary in weight from 15 ounces up to 15.5 ounces. Use a whole can; the various weights will all work just fine!