Simple Lemony Cannellini Bean Salad

Simple Lemony Cannellini Bean Salad
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Ingredients
  • 1 pound cooked cannellini beans or one can of BPA free beans
  • ¼ cup minced fresh rosemary
  • 3-5 garlic cloves
  • ¼ cup olive oil
  • ½ tsp red pepper flakes
  • 2 Tbsp freshly squeezed lemon juice
  • 1 tsp salt
  • 1 cup minced fresh parsley
Instructions
  1. In a small frying pan over medium-low heat, cook the rosemary and garlic in the oil just to soften them.
  2. Add the pepper flakes and cook them for a few seconds, then remove the pan from the heat and add the lemon juice.
  3. Pour the beans into a medium bowl and toss gently with the oil mix and salt. Add the parsley just before serving. Serve warm or chilled. Serves 4.

 

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Kari Schmitz

Author: Kari Schmitz

Kari Schmitz is a 3-year cancer survivor, Certified Health Coach and Holistic Occupational Therapist. She is the founder of Brave Cancer Moms, whose mission is to give hope, education, encouragement and support to moms going through cancer and moms trying to make sure it never (ever!) comes back.

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