Cannellini Bean Salad

Here's a recipe that adheres nicely to the tenets of the Mediterranean diet. This filling and nutritious meal can be enjoyed as a main dish or a light lunch.

• 1 pound cannellini beans, cooked
• 1 large cucumber, seeded and cubed
• 3-4 medium tomatoes, quartered
• ½ cup flat-leaf (Italian) parsley, coarsely chopped
• ¼ cup fresh basil, coarsely chopped
• ½ medium sweet yellow onion, coarsely chopped
• 12 Kalamata olives, pitted
• 2 cloves garlic, peeled and sliced thin
• 2 Tbsp. extra-virgin olive oil  

1. Chop the onion and cucumber, and slice the garlic.

2. In a large bowl, combine the beans, parsley and basil. Add the onions and olives, and toss with olive oil. Mix gently so the beans are not crushed.