Mediterranean Cannellini Bean Salad

This salad contains lots of Mediterranean flavours and can be quick and easy to make.

You can use tinned Cannellini beans, which save time or you can cook them in an instant pot or pressure cooker, which is often less expensive and the quality can be controlled.  I tend to use the no soak method in the Instant pot.

Serves 4.                                  Prep time 15mins (with cooked beans)

Ingredients:

3 to 4 garlic cloves, sliced

             2 400g tins cannellini beans, drained

2-3 tbsp extra virgin olive oil

1 cup cherry tomatoes, halved

1 cup chopped fresh parsley

1 tsp gropund cumin

¼ cup grated Pecorino Romano

Zest and Juice of half a lemon

Pepper and salt

Method:

1. In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden.
2. Add the cannellini beans and ½ cup water. Season with salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally      until warmed through (about 10 minutes)

    3. Stir in the parsley, cheese, and lemon juice.

    4. Finish with a generous drizzle of extra virgin olive oil. Serve immediately with pita or your favourite crusty bread.

Serving suggestion:  Serve on its own or as a side salad with fish or a BBQ

Variations: This can also be served as a cold salad.  In this instance, heat the garlic in the oil, add in the cheese and then toss all ingredients together and do not add the water.  The Cannellini can be replaced with any white bean.

Storage:  Store in the fridge but serve at room temperature