Cannellini Bean Salad

Serves 4

Published On


  • 3 tablespoons jovial Reserve Blend Extra Virgin Olive Oil
  • 1 tablespoon white vinegar
  • 2 tablespoons fresh lemon juice
  • Small slice of one clove of fresh garlic, minced
  • teaspoon fine sea salt
  • ⅛ teaspoon dried oregano
  • ⅛ teaspoon dried basil
  • Pinch onion powder
  • 13-ounce jar of jovial Cannellini Beans, drained and rinsed
  • 2 tablespoons fresh parsley, finely chopped
  • 2 tablespoons green onions, finely chopped


  1. In a medium bowl, whisk together the oil, vinegar, lemon juice, garlic, salt, oregano, basil, and onion powder.
  2. Add the beans, parsley, and green onions to the bowl and mix well.
  3. Cover the bowl, place in the refrigerator for 30 minutes before serving.