SEE RECIPE FOTO ON INSTAGRAM, FACEBOOK & TWITTER!
Enjoy this easy, fresh salad to keep you cool during August!
Prep time: 10-15 minutes
Serves: 4 to 6 (as a side dish)
Ingredients:
One 15-ounce can cannellini beans, rinsed & drained
1 quart cherry tomatoes, rinsed & halved
3 to 4 tablespoons extra virgin olive oil
salt and ground black pepper, to taste
2/3 cup fresh, Italian flat leaf parsley, chopped
Directions:
1. In a large bowl, combine the beans, tomatoes, olive oil, salt and ground black pepper; toss and taste. If needed, adjust seasonings.
2. Garnish with parsley and serve immediately.
Text & Photograph ©2019 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
