Prep 5 mins
Cook 0 mins
I have been making this for sometime. Not sure if I came up with this recipe myself or not! BUT it sure is good. I'm sure I modified it somehow. lol
- 2 (15 ounce) cans cannellini beans
- 1⁄2 cup olive oil
- 1 teaspoon basil
- 1⁄4 teaspoon sage
- 2⁄3 cup red onion (diced)
- 1 teaspoon salt
- 2 teaspoons wine vinegar
- Combine all ingredients and toss well.
- Refrigerate for several hours before serving. (The longer the better, I like to prepare a day in advance to allow the ingredients to marry together.).
I refrigerated this salad for 24 hours before serving. Used more than 2 teaspoons of wine vinegar, but that was only because of personal preference (we love vinegar). The red onion is perfect and makes the flavor "pop".