Italian Cannellini Bean Salad With Tomatoes And Olives

Ingredients

• 2 fresh bell peppers (or use preroasted peppers in a jar)
• 1/2 c red onion (thinly sliced)
• 1 tsp fresh lemon juice
• 1 tsp Italian herbs
• 1 (15-ounce can) cannellini beans (drained and rinsed. Great Northern beans or Navy beans would also work)
• 1/4 c Kalamata olives (pitted and halved)
• 15 grape tomatoes (halved)
• 3 tbsp vegan Cashew Cheese ( I used Treeline Soft French Cashew Cheese)
• 2 cloves garlic
• 2 tbsp cilantro (chopped)
• 2 tbsp olive oil
• 1/2 tsp salt

Instructions

1. 1

   --- Roast the peppers for the Italian Cannellini Bean Salad ---

2. 2

   Preheat the oven to 450 F. Place bell peppers on a parchment lined baking sheet and roast for 20 minutes. Remove from the oven, place peppers in a large bowl, cover with plastic wrap and leave for 5 minutes.

3. 3

   Peel the skin off the peppers. Cut them in half, remove the seeds and slice each half into ½ inch strips. Place peppers in a large mixing bowl.

4. 4

   --- Marinate the red onion ---

5. 5

   In a small bowl combine red onion, lemon juice, Italian herbs and salt. Leave for 5 minutes.

6. 6

   --- Assemble the white salad ---

7. 7

   To the bowl with roasted bell pepper, add the red onion, drained and rinsed Cannellini beans, halved Kalamata olives, halved grape tomatoes, dollops of cheese, garlic pushed through garlic press and chopped cilantro. Drizzle with the olive oil and gently mix to combine. Adjust the salt and serve.