Like any bean salad, this is best when allowed to sit in the refrigerator so the beans may absorb the delicious flavor of the vinaigrette. Serve as a side dish to your favorite meat or vegan meal. Easy to make and delicious to eat!
2 cans of cannellini beans
1/2 medium green pepper
1/4 medium sweet onion
1 tsp. dried cilantro
1 tbsp. of minced garlic
1 tbsp. of your favorite balsamic vinegar
1 tbsp. of cayenne chili olive oil (sunoliveoil.com)
4 tbsp. of your favorite olive oil
M Salt to taste
Drain and rinse beans. Add onion and green pepper.
Combine garlic, balsamic vinegar, olive oils, and M Salt. Toss with beans until coated. Refrigerate until serving.