Rainbow White Bean Salad

A crunchy and refreshing salad that pairs perfectly with fresh fish.

Serves: 4

Ingredients

• 1 can organic cannellini beans, no salt added

• 2 Persian cucumbers

• 1 yellow bell pepper

• 10-15 cherry tomatoes

• 3/4 cup shredded red cabbage

• 3/4 cup shredded green cabbage

• 1/2 cup flat leaf parsley

• 1/4 cup extra virgin olive oil

• 1 lemon

• Himalayan pink salt and pepper

Instructions

1. Rinse the cannellini beans and set aside to drain.

2. Chop the cucumbers, bell pepper and cherry tomatoes. Shred the cabbage on a mandoline. Chop the parsley.

3. Combine the beans and chopped/ shredded veggies in a large bowl.

4. Squeeze in the juice of a lemon, olive oil, salt and pepper. Gently toss so as not to crush the beans.

5. Serve over a large bed of arugula with extra fresh ground pepper.