Milena Zamora, St. Marlo Sunday Women B7
2 cans | 15 ounces cannellini bean, drained & rinsed
½ cup red onion, diced
1 tsp. minced or grated garlic
¼ cup sun-dried tomatoes, packed in oil
¼ cup pinenuts
¼ cup fresh basil, loosely packed and slices
¾ tsp. crushed red pepper flakes
½ tsp. ground black pepper
½ tsp. sea salt + more to taste
1 Tbsp. red wine vinegar
1 Tbsp. oil from jar of sun-dried tomatoes
2 oz. feta, crumbled
Combine everything into a large salad or mixing bowl and toss well to combine. Toss for at least a minute or two to make sure that everything is mixed well. Taste and season with additional salt, pepper, and vinegar as needed. Serve on bread/crackers.
