Turkish Bean Salad

If a vegetarian dish is desired or if you just need a new and interesting side dish, try this bean salad.

Ingredients:

• 3 cans cooked cannelini beans, drained and rinsed
• 1 red onion, finely diced
• 1/2 cup kalamata olives, pitted and halved
• 2 ripe tomatoes, diced
• 1 bunch Italian parsley, chopped fine, reserve 1 tbsp for garnish
• 3 hard boiled eggs, quartered lengthwise
• 1/4 cup extra virgin olive oil
• 3 tbsp sherry vinegar
• Salt and pepper to taste

Directions:

Combine all ingredients except eggs. Cover and refrigerate for at least one hour. Garnish with quartered eggs and sprinkle with chopped parsley.

Number of Servings: 6-8