White Bean SaladNicole AshcroftWhite Bean Salad Ingredients 2 Cans of Cannellini Beans (drained) 1 Cup of Salami (cubed- slices should be ¼ “ thick) 1 Cup of Cheddar Cheese (cubed) ½ of an English Cucumber (de-seeded and cubed) 3 Roma Tomatoes (de-seeded and cubed) ½ of a Red Onion (diced) ½ of a Yellow Onion (diced) 2 Celery Stocks (minced) 2 Scallions/Green Onion (diced) ¼ Cup of Cilantro (minced) 2 Tablespoons of Parmigiano Reggiano Cheese (grated) ¼ Cup of Olive Oil Salt and Pepper to Taste Instructions In a colander, drain and rinse the beans in cold water. In a small bowl, add the olive oil, garlic, cheese, cilantro, and scallions. Mix it together and allow it to sit for 15 minutes. Add the rest of the ingredients together in a large mixing bowl, drizzle olive oil into the mixture. Add salt and pepper to taste. Cover and allow to rest in the fridge for 2 hours before serving. Serve over a bed of mixed greens.