- 14 ounces can cannellini beans/white beans, strained and rinsed
- 3 vine-ripened tomatoes, diced
- 3 scallions (green onions), sliced
- 1/2 bunch flat-leaf (Italian) parsley, chopped
- 2 tablespoons extra virgin olive oil
- squeeze of lemon juice
- sea salt and cracked black pepper to taste
- In a bowl, add beans, tomatoes, and scallions. Mix well.
- Pour in olive oil, squeeze lemon once over the salad, and add parsley.
- Season with salt and pepper.
- Stir and chill until ready to serve.