Bean + Tomato Salad

Ingredients:

• 1/4 of a red onion; thinly sliced

• 1 can (15 oz) of cannellini beans; drained and rinsed

• 1 can (15 oz) of chickpeas; drained and rinsed

• 1 (heaping) cup of cherry tomatoes; sliced in half

• 1 celery stalk; thinly sliced

• 1/2 tsp of dried oregano

• 1/4 tsp of garlic powder

• 1/2 tsp kosher salt

• 1/4 tsp of freshly cracked pepper

• 5-6 tsp of extra virgin olive oil

• 2 tsp of sweet white vinegar (I swear by this one)

• 1 tbsp of fresh mint; finely julienned

Using a small bowl, fill it with ice and cold water. Add in your thinly sliced onion and let that sit for a little bit. This will get rid of the “bite” of the onion. After about 5 - 10 minutes, pull out the onion slices and pat dry with a towel.

In a large bowl, add in your cannellini beans, chickpeas, cherry tomatoes, onion, and celery. Add in the dried oregano, garlic powder, salt and pepper. Drizzle in the olive oil and vinegar. Mix everything together so it is all coated. Give it a taste and adjust any seasoning to your taste.

Place this in the refrigerator until you are ready to serve. I like this salad to be cold vs. room temp.

Right before serving, toss with fresh mint.