Mediterranean White Bean and Olive Salad

• 85
  2 cannellini white kidney beans, rinsed and drained

  Eden Foods, Organic Cannellini White Kidney Beans, 15 oz (425 g)85$3.99Buy from Vitacost
• 58
  3/4 cup gherkin stuffed olives, sliced into thin rounds

  Gherkin Stuffed Olives58$16.00Buy from The Pickle Factory
• 71
  1/2 cup cherry tomato passata

  Realfoods By Organico Organic Cherry Tomato Passata 420G71$12.00Buy from SuperfoodUK
• 95
  3 tbsp extra-virgin olive oil

  Organic Extra Virgin Olive Oil95$132.00Buy from Oliva Dorado
• 90
  1 tsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 85
  1 tsp dried oregano

  Oregano Organic85$7.50Buy from Whole Spice, Inc.
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly cracked
• 87
  4 oz soft chèvre goat cheese, crumbled

  Raw Goat Soft Chèvre Cheese87$10.37Buy from Nourish Food Club

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1. 1

   Rinse the cannellini white kidney beans thoroughly under cold water in a colander, then let them drain completely for 3 minutes to remove excess moisture.

2. 2

   Slice the gherkin stuffed olives into thin coins, taking about 3 minutes, and set them aside.

3. 3

   In a small mixing bowl, whisk together the cherry tomato passata, extra-virgin olive oil, minced garlic, dried oregano, salt, and black pepper for 2 minutes until glossy and emulsified.

4. 4

   Add the drained cannellini white kidney beans and sliced gherkin stuffed olives to a wide serving bowl, pour the prepared dressing over top, and toss gently for 2 minutes to thoroughly coat the beans without mashing them.

5. 5

   Let the dressed salad stand at room temperature for 5 minutes so the beans absorb the herb and cherry tomato dressing, then scatter the crumbled soft chèvre goat cheese across the top just before serving.