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Ingredients

• 3 cans cooked cannelini beans, drained and rinsed
• 1 red onion, finely diced
• 1/2 cup kalamata olives, pitted and halved
• 2 ripe tomatoes, diced
• 1 bunch Italian parsley, chopped fine, reserve 1 tbsp for garnish
• 3 hard boiled eggs, quartered lengthwise
• 1/4 cup extra virgin olive oil
• 3 tbsp sherry vinegar
• Salt and pepper to taste

Description

If A Vegetarian Dish Is Desired Or If You Just Need A New And Interesting Side Dish, Try This Bean Salad.

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