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.
