Mediterranean White Bean Salad

  • 3 14 oz cans of Cannelini beans, drained
  • 1 large red bell pepper, seeded and diced
  • 2 medium ripe tomatoes, seeded and chopped
  • 6 TB extra virgin olive oil
  • 2 cloves garlic, minced
  • ¼ cup chopped red onion
  • 2 TB red wine vinegar
  • ½ cup chopped Italian flat leafed parsley
  • Sea salt and freshly ground pepper

In a bowl, combine all ingredients and toss gently. Can be eaten as a salad as is or with mixed greens. Also, may be used as a bruschetta topping.