Recipe by Ms B.
The canned beans make this an especially easy last-minute side dish. I also like it as a light lunch (with a salad and crusty bread).
- 3 (15 ounce) cans cannellini or 3 (15 ounce) cans great northern beans, rinsed and drained
- 1⁄4 cup extra virgin olive oil
- 1 1⁄2 teaspoons fresh lemon juice
- 2 tablespoons chopped Italian parsley