Sophia’s Cannelloni Bean Salad

Being raised in a Middle- Eastern family has its perks when it comes to eating lots of great fresh ingredients. Five staple items in a Mediterranean diet are: Great Olive oils, Feta Cheese, juicy ripe tomatoes, Persian cucumbers and my very stinky favorite… the glorious onion! Consequently you put these five simple ingredients together with a pinch of salt and a squeeze of lemon and youve got all the makings of what maybe, actually the worlds most perfect salad.

In our home this salad came to life by my then 10 now 17 year old daughter, Sophia. She loved just those ingredients and nothing more. Well as a mom it was my job to make sure she ate some source of protein and what better than these creamy cannelloni beans. They have a very delicate flavor that mesh well with just about anything you pair it with. In this case, here are the ingredients for Sophia’s version…

INGREDIENTS

Makes Four (4) Servings

2 -15 ounce cans of cannelloni beans
1 Pint mini pearl tomatoes
2 Cup Cubed Persian cucumbers
1 Cup Cut green onion
1 Cup Chopped Cilantro
½ Cup Crumbled Feta cheese

PENNY’S STAPLE LEMON VINAIGRETTE

¼ Cup Extra Virgin Olive Oil
½ Cup Lemon Juice
1 tsp. Zatar
Salt and Pepper to taste

ASSEMBY

Drain and rinse the 2 cans of beans and place in mixing bowl
Add remainder of vegetables and toss
Pour in dressing as needed and add salt and pepper to taste
Garnish with crumbled feta on top and serve

PRO TIPS

Best served cold, so refrigerate for 20min before serving. Can keep overnight.
You can use any cucumber you have access to even a zucchini will do great!
You don’t do dairy, no problem, maybe add black olives for the salty flavor and texture
Not a cilantro fan, try parsley or mint instead
No onion, no problem, just no garlic here please