Not your every day bean salad: Crunchy Creamy Cannellini

I always forget about cannellini beans when I’m shopping. They are among my favorites, but the grocery at which I shop doesn’t offer a generic version and when I’m shopping for deals, I sometimes forget I to look on the top shelf. At 90 cents or so per can, they’re a good 40 cents more than some of the other beans, but still a good value. At least in my area, it’s pretty rare to find the dried beans which are, of course, the least expensive option when buying beans.
Cannellini beans are related to Navy Beans and Great Northern Beans, but they are softer when cooked up and have a more buttery texture. They are a fine treat when you want something a little fancier for a salad or for a special occasion.
They are fairly high in calories (225 per cup, which for me is more than enough for a full meal), but they contain almost no fat (0.88 grams per cup) and are an excellent source of fiber (11.3 grams in that one cup serving).
The beans are also an excellent source of iron (5.2mg), magnesium (80mg), and folate (229 mcg).
And, besides, they taste great on their own, but when you mix these creamy white beans with bright tomatoes, savory garlic, crunchy onions, a touch of sharp parsely and some citrus, you’ve got a salad that’s sure to be a crowd pleaser that's as easy as 1-2-3.

Crunchy, Creamy Cannellini Bean Salad

2 cans cannellini beans
2 tomatoes1 teaspoons garlic, minced
1/2 cup red onions, chopped fine
1/2 cup chopped parsley
1 tablespoon extra-virgin olive oil
5 tablespoons lemon juice
1/4 teaspoon each of dried oregano and basil
Salt and Pepper, to taste
· Rinse and drain the beans. Place all ingredients in a large bowl.
· Toss to combine.
· Adjust seasonings and serve.

Vegan