Marinated Olive + White Bean Salad

Fresh, colorful and quick, and tastes great over greens or on crusty bread.

ingredients

• 1 15 oz can of large white beans, drained (I use a little more beans)

• 1 cup cherry tomatoes, diced

• 2 large jarred roasted peppers, chopped

• 1 cup pitted black olives, chopped

• 1 cup pitted green olives, chopped

• 2 large cloves of garlic, minced

• 1 tsp dried oregano

• 1/4 tsp crushed red pepper

• 1/4 cup olive oil

• 1/2 tsp salt

• 1/4 freshly ground black pepper

• Juice of 1 - 2 lemons, to taste

• 1 tsp grated lemon rind

directions

• To a large bowl add beans, olives, garlic, oregano, crushed red pepper and olive oil. Mix.

• Then add cherry tomatoes, bell peppers, salt, and pepper. Mix.

• Then add lemon juice and zest

• Let it marinate for at least an hour before serving. Best served at room temperature

• Store refrigerated and enjoy within 3-4 days for best quality.

notes

• Serves 4-6

• Optional add-ins:
  - Plant-based feta
  - Chopped herbs like chives, dill, parsley
  - Tofu

Adapted from and thanks to BetterFoodGuru for the recipe