80--- Tuscan Bean Salad with Green Olivada

This started out as a pasta salad recipe.

And then I wanted to add beans.

Beans are always a lovely addition to foods because of their high fiber and vegetable protein content.

And then I cut out the pasta.  Because it was hot and I didn't want to cook it.

And before I knew it.........bean salad!  Such a perfect light summer dinner with NO heating required.

Tuscan Bean Salad with Green Olivada
Serves 6

2 cans cannelli beans, drained and rinsed
1 1/2 cups cherry tomatoes, quartered
1/2 small red onion, thinly sliced
4 oz pitted green olives, chopped
1 clove garlic, chopped
6 large basil leaves, chopped
1 1/2 Tbsp olive oil
2 Tbsp red wine vinegar
1 tsp lemon juice
1/4 tsp dry mustard
1/4 tsp anchovy paste
Dash crushed red pepper flakes
Dashes of sea salt and fresh ground black pepper

In a small food processor, combine garlic and olives.  Chop finely.  Add in olive oil, vinegar, lemon juice, dry mustard, anchovy paste, crushed red pepper flakes, salt and pepper.  Pulse 5-6 times until mixture is combined.

In a large bowl, toss together beans, tomatoes, onion, and basil.  Gently fold in olivada mixture.  Serve immediately.

Nutrition Info per 3/4 cup serving: 220 calories, 6 g fat, 
10 g protein, 25 g carbohydrates, 8 g fiber