Cannelloni Bean Salad
|1 14oz can of Cannellini beans, rinsed and drained|
|3 anchovy fillets|
|1 tbs red onion, finely chopped|
|1 tbs fresh basil, finely chopped|
|1 tbs extra virgin olive oil|
|1 tsp balsamic vinegar|
|bread for serving|
- Rinse and drain the Cannellini beans.
- Finely chop the tomato and slice the anchovies.
- Mix the Cannellini beans, tomato and anchovies with the red onion, basil, olive oil and balsamic vinegar.
- This mixture can be eaten as is or spread atop crusty French bread spread with oil, toasted and rubbed with garlic.